Day

No Napkins Needed – You’ll Want To Lick Your Fingers Clean

When I was little, my grandmother used to make these amazing sticky buns almost every week. She would always come over and bring us some, and I guess that’s why my mother never made them herself. When my grandmother passed away and we were going through her belongings, we came across her recipe. It was handwritten, and unfortunately so worn out that we couldn’t make of all the ingredients and amounts.

But a couple of years later my Mom got another recipe from her neighbor – she said they tasted exactly like grandma’s sticky buns and she was so happy, it made her cry. Of course I had to have the recipe immediately so that I could give it a go myself!

Oh my goodness. These turned out so amazing that I couldn’t even believe it! I made another batch the next week, but instead of the caramel pecan topping I added a sugar glaze. They are delicious either way!

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick Tip: Omit the pecans if you’re not a fan!

My Mother Always Said This Poor Man’s Meal Is Fit For A King!

Is there anything more comforting than a big, hot bowl of your favorite soup on a cold and rainy day? I don’t think so! That’s why I tend to make this delicious split pea soup almost every week when we get to the colder months of the year. This makes such a wonderful lunch or dinner, and I guarantee you’re going to want a second serving.

This soup is perfect for anyone who is trying to keep an eye on their grocery bill. The ingredients are super inexpensive and you can get them year ’round, wherever you are! If you’d like a vegetarian version, you don’t have to add the crumbled bacon and you can use vegetable stock.

I prefer adding the bacon along with the croutons, when I serve this for dinner. But if I’m serving this for lunch or an appetizer, I usually go with the veggie version. I like to use whole-wheat bread for the croutons, but any stale bread will do! A little bit of sour cream will make the serving fancy enough for anyone!

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick Tip: To make this vegetarian, omit the bacon and use vegetable stock.

Crack The Code To The Most Incredible Dessert EVER

If there is such a thing as Lemon Crumb Bar Eaters Anonymous, please let me know about it. I have developed somewhat of an addiction to these – actually, I think my husband would describe it an obsession. You’ll understand when you give this recipe a try! I kind of wish I had never stumbled upon this recipe – then again, I’m really happy I did!

Ever since I found this recipe I’ve been making these bars for ALL occasions. I’m serious. I’ve made these for birthdays, potlucks and a baby shower. I even made these for our neighbors, for their wedding anniversary. And you have no idea how many times people have asked me for the recipe! That’s why I decided to share it with you here.

I can’t decide whether it’s the crumb topping that’s my favorite thing about these bars, or the beautiful, creamy lemon filling. I just know that I am hopelessly in love with these, and I’m about to make another batch tomorrow. Or maybe tonight!

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick Tip: Cut into bite-sized pieces and freeze for a quick treat to go with your coffee, whenever you want one!

Fluffy, Caramelly, Peanut-Buttery… What More Could You Ask For?

I was going to just quickly tell you about this incredible no-bake pie, but I’ve been staring at that photo, my mouth watering, and thinking of last week when I tried this for the first time. I am so going to blame this recipe if I have to go and buy new jeans in a larger size next week! Gosh, this pie was delicious!

As if peanut butter wasn’t enough to lure me in, there is actually Snicker’s in the mix, too. I swear, my first bite of this felt like I had died and gone to dessert heaven. Halfway through my the slice I was already reaching for another one, and I could have eaten the whole pie on my own but my family made me share!

The best part about this is that you don’t have to use your oven. The worst part is that you’re going to have to let this chill and set in the refrigerator for 4 hours. Guys, those were the longest, slowest hours of my life!

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick Tip: Want to make this faster? Use a store-bought crust.

Wow Your Family With These Super Scrumptious Mini Meatloaves!

I am a huge fan of these stuffed mini meatloaves. Not just because they taste amazing, but also because it is so easy serve individual portions when you’ve got these instead of one big loaf! These also cook a lot faster than your usual meatloaf, which is always a plus if you ask me. We all know that pack of hungry wolves won’t leave us alone until there’s food on the table, right?

I like using a combination of ground beef and pork for these. In my opinion, it gives you the best flavor – but you could, of course, choose turkey for a leaner option! Another great thing about these is that you can use any kind of cheese of vegetables, or even stuff everyone’s mini loaf with their personal favorites.

I like to serve these with mashed potatoes, or sometimes with potato wedges. You know what my husband does? He grabs a couple of these with him for work, and eats them cold straight from the fridge. He says they’re delicious that way, too!

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

Quick Tip: Use different kinds of veggies and cheese to switch the flavor each time you make these.

This afternoon, my family and I were starving and decided to go out and get some dinner.

We were not sure what we wanted, but we knew we did not want our usual pizza dinner.  We looked up some ideas online and fell short so we decided to just hit the road and stop at whatever catches our eye.  Sometimes, the idea is marvelous and other times it fails miserably and we are left starving on the road.

This time, we did not fail though.  We hit the road and within 15 minutes had found a lovely place to stop and eat.  It was a new Mexican restaurant that served really yummy homecooked meals.  In this particular restaurant, they had a few signature items that were served with every meal.  One of those was a delicious sweet corn casserole ball with a little honey butter over the top.  It was creamy, very sweet and perfect inside of a taco.  This recipe I am sharing with you today is the one for that sweet creamed corn ball.  It is light, easy and totally delicious.  You should serve it at your next Taco Tuesday get together and let me know how it goes!

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

Quick Tip: Throw some fresh or frozen corn kernels in the mix as well.

Chicken meat is probably the most versatile of all meats.

You can absolutely do anything with it! You can fry it and make your own personal favorite dips for it (I particularly love tartar sauce and garlic mayo). You can put in pasta dishes to balance the richness of the sauce. You can roast it, you can braize it, you can bake it—anything! The only thing to learn in cooking chicken is the technique. In every dish, there needs to be a different technique to achieve the desired flavor of the meat. For example, when frying chicken, you have to make sure that the oil is hot enough for it to be cooked well. Or when you make chicken with any sauce, you have to allow chicken the ample time to absorb the flavor, but at the same time, it shouldn’t be saturated with said flavor that you can’t taste the chicken anymore.

One of my favorite childhood chicken recipes is chicken fingers. They’re easier to eat than fried chicken; they tend to be more tender and more convenient to chew on because they’re boneless.

But what I love most is the dip that always comes with it. Ironically, the dip makes the fried piece of chicken less rich for me even if it makes it more flavorful. This chicken finger recipe from Food Network gives chicken that old taste and at the same time gives it that new flavor that everyone will enjoy munching on it.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

Quick Tip: You can freeze the chicken raw and then follow the instructions for cooking. They will taste better that way rather than the re-heated, cooked, frozen fingers.