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Don’t let the name of this appetizer turn you off! If they were to be named correctly, they would really be called butter, cheese,  and stuffing balls with a little spinach. My mother would often make spinach balls during the holidays when I was growing up. I would always eat them by the handful, and I actually thought that I was eating something healthy because they were green. I wondered how something so healthy could taste so good, but then when I made them for the first time several years back, I realized that the spinach balls tasted so good to me because they are made with herbed stuffing, melted butter, and Parmesan cheese. When we have guests over or I host a party, I think it is fun to serve spinach balls as a side to our meal.

If you would like a tasty appetizer or side to serve at a party or a dinner, try these spinach balls. They are easy to make and delicious. Yes, they are not a very healthy option, but since they are so small you don’t have to feel too guilty about eating a couple. Enjoy!

Recipe for Spinach Balls

INGREDIENTS

2 10-ounce packages of frozen chopped spinach
2 cups of dry herbed stuffing mix3/4 cup of grated Parmesan cheese
1 tsp. of finely chopped yellow onion (or 1/4 tsp. of dried minced onion flakes)
1/4 tsp. of garlic powder
1 1/2 tsp. of thyme
4 eggs, slightly beaten
3/4 cup (1 1/2 sticks or 12 Tbsp.) of unsalted butter, melted
Salt and pepper

DIRECTIONS

Cook the spinach according to package directions. Then place in a colander to cool and drain very well, squeezing as much as you need to so you can get all the excess moisture out.
Put all the ingredients into a bowl. Use a fork to mix well. Cover the bowl and place in the fridge for a couple hours.
Preheat the oven to 300 degrees. Line a baking sheet with foil. Use a cookie dough scoop and your hands to shape the spinach mixture into 1-inch balls. Place on the lined baking sheet and then place in the oven for about 30 minutes, watching carefully so they do not burn. Remove from oven and serve warm. Store leftovers in an airtight container in the fridge. You can eat them cold or zap in the microwave for about 15 – 20 seconds first.

Recipe adapted from: Vineyard Seasons: More from the Heart of the Home, by Susan Branch 
Recipe makes approximately 3 – 4 dozen. 

I found this recipe for Pasta with Red Grapes and Sausage, or as Greg likes to call it, “Grapeful Pasta” in a magazine I was flipping through years ago. I thought it sounded interesting. I had never had pasta that used grapes in the sauce, and it really is incredible how flavorful the grapes make the dish. They burst and explode. and then the pasta is coated in their juices. The red grapes make a savory sweet sauce that pairs well with all of the other ingredients – a yummy combination of sweet, spicy, and salty.
Not only does this meal taste good, it also provides some nice health benefits. Red grapes are high in antioxidants that fight inflammation – nobody likes inflammation. I have made this dish many times, and I never get sick of eating it for dinner. This meal also saves really well for leftovers. Enjoy!

Recipe for Pasta with Red Grapes and Sausage

INGREDIENTS

3 Aidells Chicken Sausage Links, cut in to 1/4 to 1/2-inch thick slices
2 Tbsp. of olive oil
1 small red onion, cut in to very thin and small slices
2 cloves garlic, minced
1 Tbsp. plus 1/4 tsp. of kosher salt, divided
2 cups of seedless red grapes
1 cup of chicken broth
1/4 – 1/2 tsp. of crushed red pepper flakes (totally based upon your heat-threshold preferences)
12-ounces of whole grain penne pasta
3 Tbsp. of grated fresh Parmesan cheese
1/4 cup of fresh parsley or 2 Tbsp. of dried parsley flakes
Freshly ground black pepper

DIRECTIONS

Put 1 tbsp. of olive oil in a very large saucepan set over medium heat. Add the sausage to the pan and cook, stirring frequently until sausage is browned (about 10 minutes). Once sausage is done cooking, remove it from the pan using a slotted spoon and put it on to a plate. Set aside. Add another 1 tbsp. of oil to the saucepan and return the heat to medium. Add the onions and the garlic to the pan with 1/4 tsp. of kosher salt and stir until the onions are soft, about 2 to 3 minutes. Add in the red grapes, broth, and red pepper flakes. Increase the heat to medium-high. Stir the mixture and cook for about 10 minutes, or until the grapes burst and the sauce thickens. While the grapes are cooking, bring a large pot of water to boil. Once grapes have burst and have cooked for at least 10 minutes, return the sausage to the saucepan with the grapes and stir. Turn off the stovetop.
When the water boils, add the 1 tbsp. of kosher salt to the pot. Add in the pasta and cook as directed on pasta package. When pasta is done, drain the pasta well and then add it to the saucepan. Turn the heat to high. Cook until the sausage is hot and the pasta is coated with the sauce, about one minute. Remove from heat and divide amongst serving dishes. Top each serving with parsley, Parmesan, and freshly ground pepper. Enjoy!
Adapted from: Self Magazine

I am crazy for coconut, and I am also super crazy about these coconut cupcakes. They are by far the best cupcakes I have ever had, and if you love coconut, they will probably be the best you have ever had too. Usually I am a frosting-type of person when it comes to cupcakes, but I even love the cake on these cupcakes. The coconut in the cake makes them so perfectly sweet and moist, and the cake doesn’t dry out, even after several days. But the cake doesn’t necessarily win here, because the frosting is incredible – maybe we can call the cake and frosting on the cupcake a win-win!
My mother is an amazing baker, and she is the one who first introduced me to these coconut cupcakes. It was always such a special treat when she made them for the family. When I was making cupcakes for a large event, I asked my mom for the coconut cupcake recipe .She told me that the recipe came from the Barefoot Contessa. No wonder they were so good! I chose to make the recipe with some minor changes (such as cutting down on the amount of frosting, because otherwise the cupcakes have a frosting tower), and they always turn out so tasty.
Coconut is also one of Greg’s favorite things, so I try to remember to make these for his birthday to celebrate. If you love coconut and you love cupcakes, you will for sure loves these coconut cupcakes! Enjoy

Recipe for Coconut Cupcakes with Cream Cheese Frosting

INGREDIENTS

3 sticks of unsalted butter, softened at room temperature
2 cups of granulated sugar
5 jumbo-sized eggs, at room temperature
1 1/2 tsp. of vanilla extract
1 1/2 tsp. of almond extract
3 cups of all-purpose flour
1 tsp. of baking powder
1/2 tsp. of baking soda
1/2 tsp. of kosher salt
1 cup of buttermilk
1 14-ounce bag of sweetened shredded flaked coconut

Frosting

1 1/2 packages of 8-ounce cream cheese, softened at room temperature
2 sticks of unsalted butter, softened at room temperature
1 1/4 tsp. of vanilla extract
3/4 tsp. of almond extract
1 pound of powdered sugar, sifted (1 pound is usually 1 regular-sized bag of powdered sugar)

DIRECTIONS

Line cupcake or muffin pans with paper liners. Preheat the oven to 350 degrees.

Put the butter and sugar in a large mixing bowl. Using a hand mixer, cream together the butter and sugar on high speed until fluffy, about 3 – 4 minutes. Turn the mixer to low speed and add in the eggs, one at a time. Add in the vanilla extract and almond extract. Mix well.

Combine the flour, baking powder, baking soda, and kosher salt together in a medium mixing bowl and sift together. Incorporate the dry ingredients and the buttermilk in to the batter. In 3 parts, alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix until everything is just combined. Mix in half of the bag of coconut in to the batter.

Fill each cupcake liner to the top with the batter. Bake in the oven for 20 to 25 minutes, watching them closely so that tops do not burn. Remove from oven when they are done and allow the cupcakes to cool in the pan for about 15 minutes, then transfer the cupcakes to a baking rack to cool completely.

When cupcakes are fully cooled, make the frosting. Put the cream cheese, butter, vanilla extract, and almond extract in a bowl and use a hand mixer on low speed to cream everything together. Add the powdered sugar in and continue to mix on low until the frosting is smooth.

Frost cupcakes and sprinkle the rest of the coconut on the tops. YUM!
*Makes about 18 – 20 delicious cupcakes*

Adapted from: Barefoot Contessa Cookbook, 1999

One night I received a text message from a friend across the  street asking to borrow vanilla extract. I asked her what she was making, and she told me a french toast casserole to eat the next morning for breakfast. When I got the vanilla back, I asked her how it was, and she said it was pretty amazing. After she sent me the recipe, I decided to make it for a staff breakfast. It was so easy to make and so very delicious. Since then, I’ve made this for several staff potluck breakfasts and for my family. It is always something that people enjoy. Try it with strawberries and fresh whipped cream on the side too for an extra special treat. I love how simple this is to make and how it tastes oh so good. I think you will really like it too!

Recipe for Overnight French Toast Casserole

INGREDIENTS

One loaf sourdough bread (I used a loaf of Pepperidge Farm Farmhouse sourdough – discarded the heels, though)
7 eggs
1 1/2 cups whole milk
3/4 cup heavy whipping cream
1/2 cup granulated sugar
1/2 cup light or dark brown sugar
1 TBSP pure vanilla extract
Topping
1/2 cup all purpose flour
1/2 cup light or dark brown sugar, packed
1 teaspoon cinnamon
1/4 tsp. salt
8 TBSP. of unsalted butter, well chilled and then cut into 1/2 TBSP pieces
Pure maple syrup, for serving (optional)

DIRECTIONS

Grease a 9 X 13 baking pan well with butter. Cut bread into roughly 1-inch squares and layer evenly in pan. In a large bowl, beat together the eggs, milk, cream, sugars, and vanilla until well mixed. Pour evenly over the bread. Cover the pan and put into the fridge overnight.

In a smallish bowl, mix together the flour, brown sugar, cinnamon, and salt. Add in the chilled butter pieces and cut with a pastry cutter until the mixture resembles fine pebbles. Put into an airtight container and put into the fridge overnight.

When ready to make the french toast casserole the next morning, preheat oven to 350 degrees. Remove the baking pan and the sugar mixture from the fridge. Once the oven is heated, place the baking pan with the bread and egg mixture in oven for 7 minutes, then remove. Sprinkle the sugar mixture evenly over the top. Place back into oven and cook for another 40 – 45 minutes. Remove from oven, place on cooling rack and let it cool for about 10 minutes before serving. Cut into servings and drizzle each serving with pure maple syrup.

Makes approximately 12 servings. 
Recipe source: The Pioneer Woman

Tonight Greg asked me if I was going to be adding more recipes from my old blog to the new blog. He said there are so many other recipes that he loves that I need to post, including this banana oatmeal cookie recipe! I assured him that I was not even close to having all the favorite recipes posted. My mom also said that she was looking for a recipe today and named a couple recipes that she loves from the old blog, which are not even ones that I had considered posting. So, who knows, maybe I will just post them all!

This banana cookie post came about from a food blog that I followed on Facebook who had asked her followers if they had tried the two ingredient cookies with banana and rolled oats. Many commented that they had and that the cookies were delicious. So, I googled the two-ingredient cookies, and I found this video. When I tried out the recipe for the first time, I had pretty good results. I thought it was so cool that the banana, rolled oats, and the walnuts that I used became a cookie after baking for 20 minutes in the oven. Who would have known? When I tried them the second time, I added shredded coconut and a small amount of dark chocolate chips to the mixture. They turned out amazing. I did dip them in Nutella for fun, but it is definitely not needed. I used to really love me some Nutella, but have not had it in the house since we found out my daughter has a severe allergy to every nut under the sun when she was 16 months old!

Lots of people have said this is a great recipe that they use over and over again. Easy to make, healthier than most cookies, and yummy! Enjoy.

Recipe for Banana Oatmeal Cookies – no flour, butter, sugar, or egg

INGREDIENTS

• 1 large ripe to very ripe banana
• 1 cup of old fashioned rolled oats (such as Quaker Oats)
• 2 Tbsp. of flaked sweetened coconut
• 2 Tbsp. of mini semisweet chocolate chips

DIRECTIONS

Preheat the oven to 350 degrees. Generously grease a cookie sheet with baking spray or olive oil (I used olive oil). 
Put the banana, rolled oats, coconut, and chocolate chips into a medium sized bowl. Use your hands to mush all of the ingredients together until everything is very well incorporated. Scoop up some of the mixture into your hands, flatten into a circle, and then drop it onto the prepared baking sheet. Continue with the rest of the batter. You should be able to make at least 7 cookies with the batter, but some of you may be able to make more! Place in the oven. Bake for 18 – 20 minutes. Once you remove cookies from oven, immediately transfer them to a cooling rack or plate. Use a metal spatula to easily get cookies off of the baking sheet. Eat cookies plain, or try them with Nutella or peanut butter. Yum! 
Each cookie has approximately 75 calories (based on the recipe making 7 cookies). 
*Make cookies vegan by substituting raisins in place of the chocolate chips*
Recipe Adapted from: Blogilates

One weekend back in the day my husband very graciously volunteered me to make a meal for one of our old neighbors. These two neighbors were like our second Home Depot since when we began our never ending home renovations. If Greg needed anything, he went over to Don’s house, because Don had almost everything! We were very lucky to have such awesome neighbors. I ended up making this risotto dish for them because it makes a lot, it is comforting, and it is delicious. They told me it was one of the best things they have ever had! I’ve made this risotto many times before. You can cook up some chicken or make it super easy and get a cooked Rotisserie Chicken from the store. This risotto is fairly easy to make and it is absolutely amazing. It one of my favorite winter time meals. If you have never made risotto at home but have always wanted to, I suggest you try this recipe. Enjoy!

Recipe for Easy Chicken Risotto with Caramelized Onions

INGREDIENTS

• For the caramelized onions:
• 2 1/2 tsp. of olive oil
• 1 yellow onion, very thinly sliced
• 1/4 tsp. of granulated sugar

• For the risotto:
  One fully cooked rotisserie chicken (make it easy – purchase at your grocery store)
• 6 cups of chicken broth
  4 Tbsp. of unsalted butter, divided
  2 cloves of garlic, minced
  2 cups of Arborio rice
  1 cup of dry white wine (I used cooking wine)
  3/4 cup of grated Parmesan cheese
  2 tsp. of freshly squeezed lemon juice
  2 Tbsp. of chopped parsley
  Freshly ground black pepper

DIRECTIONS

Make the caramelized onions first. Put the olive oil into a large skillet and set over medium heat. Add in the onions and sugar to the skillet and toss to coat. Cook the onions, stirring frequently, until they are golden brown in color. It takes about 12 -15 minutes for the onions to caramelize. Transfer the onions to a bowl or plate and set aside.

Put the chicken broth into a fairly large saucepan and set over medium high heat. Allow it to come to a simmer while you start the risotto. Put the 2 Tbsp. of butter into a Dutch oven and set over medium heat. When the butter melts, add in the garlic and cook for about 30 seconds. Then add the Arborio rice to the pot and stir to coat with the butter. Cook and stir until the grains are translucent around the edges, about 2 – 3 minutes.

Add in the wine to the pot and stir. Cook, stirring the entire time, until the wine is fully absorbed – about 2 minutes. Stir 5 cups of the simmering broth into the rice (save the remaining broth for later and keep it over medium low heat so it stays hot or turn off heat and then bring it to a simmer just before the risotto is finished cooking). Reduce the heat  on the rice to medium-low, cover the pot, and simmer for 15 – 20 minutes. Stir two times during the cooking. The risotto is done when almost all the liquid has been absorbed.

Add 1/2 cup of the hot broth to the risotto and gently stir until the risotto becomes creamy, about 3 minutes. Add in the Parmesan cheese and stir. Remove the Dutch oven from heat, cover, and let sit for 5 minutes.

While the risotto is resting, shred the chicken into small pieces. If you had the chicken in the fridge, zap the shredded chicken on low in the microwave until it is warm. Then stir the chicken and the caramelized onions into the risotto. Set the pot back over low heat. Add in the rest of the butter, the lemon juice, and the parsley and stir well. Grind some freshly ground black pepper over the risotto, if desired. Serve immediately.

Recipe Adapted from: Annie’s Eats
*Recipe makes about 8 servings – the risotto is also great leftover (just zap for about a minute in the microwave). Store in an airtight container in the fridge. 

Mmm, baked chicken taquitos! This is one of my go-to meals when I am making dinner for a large crowd. Sometimes I add in quesadillas and extra sides to the meal if there are some big eaters in the group. I have been making these taquitos for years now, and they are always a hit. Baking taquitos is so much better than frying them – it is much healthier and there is barely any mess to clean up! These taquitos are filled with a slightly spicy and creamy chicken mixture. They are absolutely amazing. I usually serve them with some chips, salsa, sour cream, and avocado (or guacamole) on the side. If you don’t have time to make the homemade salsa, just use a good jarred salsa in its place. This meal is fairly quick and easy – and absolutely delicious! Enjoy.

Recipe for Baked Chicken Taquitos

INGREDIENTS

3.5 ounces of cream cheese, softened at room temperature
3 Tbsp. of your favorite jarred salsa
1/2 Tbsp. of freshly squeezed lime juice
1 tsp. of chili powder
1/2 tsp. of cumin powder
A pinch of cayenne pepper
2 cloves of garlic, minced
1 1/4 cups of grated cheese (I usually use a blend of pepper jack & cheddar)
2 cups of cooked chicken, shredded
10 flour tortillas (6-inch)
Cooking spray or olive oil
Coarse sea salt
Avocado, salsa, sour cream (for serving)

DIRECTIONS

n a large bowl, mix together the cream cheese, super salsa, lime juice, chili powder, cumin powder, cayenne pepper, garlic, cheese, and chicken. Mix until ingredients are well incorporated.

Line a baking sheet with foil and preheat the oven to 425 degrees.

Heat the tortillas in a microwave for several seconds to allow them to soften so they are easy to work with. Spread 3 Tbsp. of the mixture down the middle of one tortilla, then roll the tortilla tightly. Continue filling tortillas until you have used all of the mixture. Place each one on the prepared baking sheet. Lightly oil or spray the tops of the taquitos with oil or cooking spray. Then sprinkle the tops of each one with just a tiny amount of coarse sea salt. Place in the oven and cook for 15 – 20 minutes. Watch carefully so that they do not burn!

Serve immediately.

Recipe Source: Annie’s Eats

Have you ever had cake, in a cone? If you haven’t, you are missing out! These ice cream cone cupcakes are one of my all-time favorite treats. First off, they are really cute and fun to eat. Second, the frosting on these cupcakes is absolutely incredible!
When I was a kid in elementary school, I definitely wasn’t the coolest kid around (but who was?). However, right before the winter holiday I became instantly cool, because I would bring in birthday cupcakes to share. The kids in my class would look forward to the birthday celebration, because I always came in with the best treats – like these ice cream cone cupcakes! That was back in the day where we were still allowed to celebrate birthdays in school!

These cupcakes are pretty easy to make. The cake batter is simply from a box – I use a super moist vanilla cake mix. After making the batter, you just fill up the cones and bake like cupcakes. The frosting also requires barely any time to make. I LOVE this frosting. It seriously has the consistency of soft serve ice cream and it melts in your mouth (not in your hands).

I am always excited to have an excuse to make these ice cream cone cupcakes. Kids think this treat is extra special! I am sure you and everyone else you know will love this fun and tasty treat! Enjoy!

Recipe for Ice Cream Cone Cupcakes with Chocolate Buttercream Frosting

INGREDIENTS

For the ice cream cone cupcakes:
24 ice cream cone cups
1 box of super moist vanilla cake mix
Ingredients to add to cake mix (according to box directions)

For the frosting:
2 7-oz containers of marshmallow fluff
2 sticks of unsalted butter, softened at room temperature
3/4 cup of chocolate chips, melted and cooled
2/3 cup of cocoa powder
1 Tbsp. of vanilla extract
1 Tbsp. of water

DIRECTIONS

For the ice cream cone cupcakes:
Make the batter according to package directions. Spoon batter into ice cream cone cups, filling them 2/3 – 3/4 full with batter. Place cones on a baking sheet, or inside a ice cream cone cup holder and place the holders on top of the baking sheet. Bake ice cream cone cupcakes according to package directions. When cupcakes are finished baking, remove from oven to cool completely.
For the chocolate buttercream frosting:Once the ice cream cone cupcakes are completely cooled and you are ready to frost, make the frosting. Put the chocolate chips into a small saucepan and set over medium-low heat. Stir occasionally until chocolate chips are fully melted and smooth. Remove from heat and set aside to cool.

In a large mixing bowl, beat the softened butter and marshmallow fluff together, using a hand mixer on medium-low speed. Beat until mixture is fluffy. Add in the cocoa powder, cooled chocolate, vanilla, and water. Beat until well incorporated.

Once cupcakes are completely cooled, frost with the buttercream. Use a spoon to scoop up generous amounts of frosting onto the cones, and then spread. Top with sprinkles, if desired. Store cupcakes in fridge.

Chocolate Buttercream Frosting Recipe Adapted from: Martha Stewart
NOTE:
Although the ice cream cone cakes and frosting are very easy to make, they are a bit difficult to store. One problem is that they have a tendency to fall over easily. I’d suggest storing/transporting them in baking cups. I couldn’t find the silicone baking cups, but this nifty ice cream cone cupcake rack will also do the trick!

*Another bonus of ice cream cone cupcakes – no paper trash from cupcake liners*