Ingredients

 Directions

The other night Jake and I were craving Steak and Shake, that’s when we discovered this copy cat Frisco melt recipe we found online. They are pretty darn close to the real Frisco Melts served in the restaurant and super easy! Go on, give it a try!

Ingredients
2 tablespoons thousand island dressing
1 tablespoon ketchup
1 lb ground beef or 1 lb chuck
8 slices sourdough bread
1 tablespoon butter or 1 tablespoon margarine
2 tablespoons onions, diced fine
8 slices American cheese
4 slices swiss cheese

Directions
Combine Thousand Island Dressing and ketchup thoroughly, set aside.
Form ground beef into 8 thin patties.
Pan fry until cooked thoroughly
While patties are cooking, lightly toast all 8 slices of bread in a toaster.
Place 4 slices of bread in the skillet
Cook 1-2 minutes, or the bread is until lightly toasted. Flip bread and toast other side.
Top bottom slices of bread with one slice of American cheese.
Layer one beef patty on top of cheese, then a slice of Swiss cheese, another beef patty, another slice of American cheese.
Spread top slices of bread with the dressing mixture, and close sandwiches.
Cut each sandwich in half diagonally

INGREDIENTS
1 pound ground Italian sausage browned*
1 onion, chopped
2 large carrots, chopped
4 cloves garlic, minced
1 tablespoon Italian seasoning
½ teaspoon salt
4 cups beef broth (or chicken or vegetable broth)
¼ cup cornstarch mixed and dissolved in ¼ cup water
1x 340 gram | 12 ounce packet three cheese tortellini (I used dried not fresh; choose any flavor you like)
5 cups fresh baby spinach
1 cup milk

INSTRUCTIONS

Place the browned sausage, onion, carrots, garlic, Italian seasoning, salt, and broth in a 6-quart / litre slow cooker bowl. Cover and cook on high for 4 hours or low for 7 hours.

Stir in the cornstarch mixture with the evaporated milk (or half and half or cream).

Add the tortellini and mix well.

Cover again and cook on HIGH heat setting for a further 45 minutes until the soup has thickened, and the tortellini is soft and cooked through.

Add in the spinach, pressing the leaves down to completely submerse into the liquid.

Cover again for a further 5-10 minutes until the leaves have wilted.

Pour in milk in ⅓ cup increments, as needed, to reach your desired thickness and consistency .

I’m a huge fan of chocolate-covered pretzels, who doesn’t love this ridiculously easy salty and sweet combination. I have always been a little disappointed in store-bought versions—the chocolate is usually mediocre and the ratio of chocolate-to-pretzel is often off. For Kalyn’ birthday last month I decided to try out a simple recipe adding a little Halloween twist. The “recipe” is so simple—they take about 15 minutes to make, including time to cool—but I was amazed at what a difference the homemade touch made.

Outfit:

Heathered Striped Elbow Patch Top $36.00

Old Navy Rockstar Jeans $27.00

Black Frost-Free Vest $22.00

Ingredients:

circle or square-shaped pretzels
Hershey ‘s Kisses Hugs (or any flavor Kiss)
candy corn

Directions:

Preheat oven to 250F degrees.
Line baking sheet with parchment paper or a silicone baking mat. Align pretzels on the sheet. Unwrap Hugs and place one on each pretzel. Stick in the oven until the hug begins to melt down. Mine takes about 4 minutes.
While the Hugs are melting in the oven, get your candy corn ready because you will have to move quickly once the pretzels are out of the oven.
Remove pretzel hugs from oven and gently press a candy corn down on each one. The Hug should flatten out when you press the candy corn on it. If it is not flattening out, place the pretzel hugs back in the oven for 30 more seconds.
Let the pretzel hugs cool completely and let the chocolate set for about 10 minutes in the refrigerator. These are a great make ahead treat: make them 1-3 days before you need them and store covered in the refrigerator.

Roasting vegetables is my absolute new favorite thing. It’s just so easy. Easy AND delicious: such a winning combination. The ingredients of roasted butternut squash, brussels sprouts, craisens and red onion recipe may seem simple or even plain, but they all work together to create something AMAZING. I paired these veggies with a pretzel crusted sriracha maple boneless wing and it was too good not to share the recipes with you.

INGREDIENTS:
1 lb brussels sprouts, trimmed, halved
1 lb butternut squash, chopped into ½” cubes
1 red onion, cut in half, and each half cut into 6 chunks
1½ tablespoons olive oil
2 tablespoon maple syrup
2 tablespoon brown sugar
½ cup craisens
¼ teaspoon salt and pepper

DIRECTIONS:

Preheat the oven to 400 degrees.
Coat a baking sheet with oil  and put the vegetables on the pan. Top them with the other ingredients ( olive oil, maple syrup, brown sugar, salt, pepper ), and toss to coat.
Roast for 18 minutes. Flip the vegetables over and give them a good stir around the pan.
Roast for another 18 minutes, or until the butternut squash is tender. Add craisens before serving.

INGREDIENTS:

1 and 1/2 pounds skinless, boneless chicken breasts or tenders
1 teaspoon salt and pepper
1/2 cup sriracha
1/2 cup maple syrup
1 and 1/2 cups finely crushed Rold Gold Pretzel
nonstick spray like PAM

DIRECTIONS:

Preheat oven to 400°F (204°C). Coat baking sheet heavily with nonstick spray.
Cut chicken breast into 1-1.5 inch pieces.
Combine flour, salt, and pepper in a shallow dish. Beat eggs in another shallow dish. Pour pretzels into a third shallow dish. Coat each chicken piece in flour, shaking off any excess. Then, dip in egg and let any excess drip off. Then generously roll in the pretzels, shaking off any excess. Place the chicken bites on the prepared baking sheet.
Bake for 15 minutes. Turn each piece over and continue baking until the outside is crisp and the centers are cooked through, about 15 minutes more. Combine sriracha and maple syrup and top wings with the combination.

HOW TO MAKE CAULIFLOWER RICE

Cauliflower  is quickly becoming my favorite vegetable to cook with. Cauliflower rice is a great basic recipe to have on hand. It’s easy to make a big batch — and stock your refrigerator or freezer with a ready-to-cook, 5-minute side dish that goes with just about anything.

Most recipes call for pulsing the cauliflower in a food processor. I think the fastest and easiest way is to use the pulse option on the ninja blender. It takes just a few minutes to grate the whole head of cauliflower. If you don’t have a food processor or a blender, grate by hand with a box grater.

Instructions

Begin by preparing your cauliflower. Chop each head in half, then into quarters, then separate the florets from the stem in one slice.
Chop the cauliflower into 1 or 2 inch pieces. Don’t worry about keeping the florets pretty-looking, your pulverizing them anyway.
Pulse the cauliflower in a food processor or blender in batches. I usually do 3 batches per head of cauliflower. This sounds like a lot, but it only takes about 4-5 one-second pulses for each batch, so it doesn’t take too long. Pulse only until the cauliflower looks like rice.
Transfer all the cauliflower rice to a bowl. In a large, wide-bottomed skillet, heat 1 tablespoon olive oil over medium high heat. Continue cooking until the cauliflower rice becomes tender. Add vegetables, meat, spices, etc.

What do you get when you combine spicy Buffalo sauce and zesty Ranch mix? Crazy delicious and a seriously easy Crockpot Buffalo Chicken Recipe!

 Just 3 ingredients and you’ve got yourself another winner dinner!

Ingredients
4 – 5 Boneless Skinless Chicken Breasts, thawed
1 bottle Frank’s RedHot Wings Buffalo Sauce
1 packet Hidden Valley Ranch Seasoning Mix

Instructions
Cook chicken in Crockpot on HIGH for 3 hours or LOW for 6 hours {covered}
Mix together Buffalo Sauce and Ranch Seasoning Mix
Stir and cook on HIGH for 30 more minutes, or until done.
Garnish with chopped Green Onions, lettuce ranch or add a seeded bun for a sandwich and ENJOY!

Jake and I have been on a sweet potato kick this summer! We have been eating them plain, making sweet potato fries & have tried a variety of stuffed sweet potatoes. The other night I stumbled across a one pan bbq chicken sweet potato bake. I loved this dinner because it was fast, easy, and there was zero cleanup. Jake loved the moist and juicy barbecue chicken and the tender, roasted potatoes. Feel free to add any of vegetables to the bake broccoli, cauliflower, zucchini, carrots, etc.

It doesn’t get much easier than chopping up potatoes, drizzling with olive oil, and placing chicken breasts marinated in your favorite barbecue sauce in a pan. Cut the potatoes small enough so they cook through in the same amount of time it takes the chicken to cook, about 1/2-inch pieces. How easy is that?

INGREDIENTS:

3 boneless chicken breasts
1 1/2 cups barbecue sauce, or as needed to marinate and coat chicken (I used sweet baby rays)
2 large sweet potatoes, diced into 1/2-inch pieces and peeled if desired
2 to 3 tablespoons olive oil

DIRECTIONS:

Preheat oven to 400F.
Place chicken breasts in a large ziptop bag, cover with barbecue sauce, seal, and smoosh chicken to coat evenly; set aside to marinate while you prep the potatoes.
Spray a baking sheet or pan, add the potatoes in an even, flat layer. Evenly drizzle with olive oil.
Add the chicken breasts to one side of the pan or over the top of the potatoes. Spoon marinade from the ziptop bag over the top of each piece of chicken for a thick and generous coating. Bake for about 35 to 40 minutes, or until chicken is cooked thoroughly.

Fall is in the air and of course, that means hay rides, bonfires, hot chocolate, S’mores, and pumpkins! Since everyone needs a few super easy recipes in their arsenal, you’re sure to love this recipe for Simple Pumpkin Muffins. There they are, all orangey and wonderful.

Hi Hello Hey! How are you, friends? Happy Wednesday!!

These pumpkin muffins are way yummmaaay, so Fall-ish, so fresh, so homemade! Pretty and fluffy and lightly sweet! I hate to admit it but I may be making these year round, they’re that good!

INGREDIENTS

1¾ cups all purpose flour
1 cup granulated sugar
½ cup brown sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 large eggs
1 (15 oz) can pure pumpkin puree
½ cup coconut oil, melted
1 tablespoon milk
1 teaspoon vanilla extract

INSTRUCTIONS
Preheat oven to 375° F. Line a muffin pan with paper liners or grease with nonstick spray. Set aside.
In a medium bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, salt, and spices. Whisk to combine and set aside.
In a small bowl, combine the eggs, pumpkin puree, coconut oil, milk, and vanilla extract. Whisk to combine. Pour the wet mixture into the dry ingredients and fold to combine. The batter will be thick.
Using an ice cream scoop, scoop the batter into the prepared muffin pan.
Bake for 22-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 5 minutes before removing the muffins from the pan. Serve.

More Fall Posts you may have missed:

| Pumpkin Desserts | 2016 Fall Attire | Favorite Blanket Scarves |

These Easy Zucchini Pizza Bites are a healthier way to fix a pizza craving! All the pizza flavors without all the extra carbs.I made these on a whim tonight for dinner and I must say they are delish, quick and such an easy recipe!

The zucchini rounds were so great for portion control & way less calories than eating an actual slice of pizza. You can also control the amount of cheese to top off – if you’re really watching your calories, a little bit goes a long way. You can use the mini pepperonis which make these even more fun to eat.

INGREDIENTS

2 small zucchini, cut into ¼” rounds
1 cup spaghetti sauce
1 cup shredded mozzarella cheese
½ cup mini pepperoni
3 tablespoons grated Parmesan cheese

DIRECTIONS

Preheat oven to 375 degrees F. Spray a baking sheet with cooking spray. Place zucchini in a single layer on baking sheet. Top each round with spaghetti sauce, mozzarella cheese, 3 pepperoni and Parmesan cheese.
Bake for 8-10 minutes or until cheese is melted and heated through.