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Wednesday, October 19, 2016

Southwest Jack-o-Lantern Stuffed Peppers

Looking for a fun, filling, and healthy Halloween dinner? Look no further than these adorable jack-o'-lantern stuffed peppers.  They are cute, festive, and delicious!  And the filling can be made ahead!
Grab the full recipe and printable over at Or So She Says and let us know if you make them!

Turkey Bacon Parmesan Panini

We are sharing the recipe for this killer panini over on the Rhodes Out of the Oven Blog today.  It's a favorite and one we never tire of.  

It is  made extra delicious with homemade taste of  Rhodes Bake and Serve bread.  Filled with turkey, bacon, avocado, parmesan, and apple slices this sandwich is sure to satisfy!

Sunday, October 9, 2016

Chicken & Veggie Yakisoba

Do you ever get stuck in a rut with dinner? I feel like we do that quite often. And have been more and more with a new baby in the house!  I was anxioius to try something new and Leesh gave me this yummy recipe for Chicken Yakisoba.  We've never had autentic Japenese Yakisoba - so we can't tell you how authentic this is, but we can tell you how delicious it is and that both our families gobbled it right up (even the 18 month old).  

We're sharing the full recipe and printable on Or So She Says. Check it out!

Saturday, October 8, 2016

Snickerdoodle Cookie Bars

We love sinckerdoodles!  Lately I can't decide between a fresh warm snickerdoodle and a chocolate chip cookie!!! But sometimes I don't want to take the time to roll out those perfect little balls of delicious dough.  That's where these Snickerdoodles in bar form come in handy. We get the fix without too much work.  And hey, you don't have to hang out around the oven until the last pan of cookies is finished baking either. Win-win!  Snickerdoodles from start to finish in 30 minutes! I'll take it!
Don't you love a good snickerdoodle? I do!  To me a "good snickerdoodle" equals a tangy cookie that is baked to a chewy crisp on the outside and still soft in the middle. Mmmm, these bars give you the best of both worlds.  The outside of the pan gets that nice chewy crisp, and the middle stays perfectly soft.

We thought the cinnamon chips added the perfect touch here.  They are optional, but if you're looking for them, they can be found at most specialty kitchen stores.  They make the most amazing cinnamon chip bread for french toast, too!
Make sure to serve them warm with a glass of cold milk and they'll be sure to hit the spot!

Snickerdoodle Cookie Bars

Yield: 9x9 baking dish (9-12 cookie bars)

½ cup butter, melted
½ cup white sugar
⅓ cup brown sugar
1 egg
1 teaspoon vanilla
1 ½ cups all-purpose flour
¼ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon cream of tartar
¾ teaspoon salt

1 tablespoon white sugar
½ teaspoon cinnamon
2 tablespoons mini cinnamon chips, for sprinkling (optional)

Preheat oven to 350 degrees F.

In a small bowl cream the butter and sugar together. Add the egg and vanilla and mix to incorporate.  In a separate bowl whisk together: flour, soda, ½ teaspoon cinnamon, cream of tartar and salt.  Stir the flour mixture into the butter/sugar mixture until smooth.  

Line a 8x8 or 9x9 baking dish with foil so it slightly hangs over the edges on two ends for easy removal -  and lightly spray grease.  Press the cookie dough mixture into the pan, you can leave a ½ inch space around the edges - as it bakes it will travel to the edge and climb up the edge less if you leave the gap.  

In a small bowl stir together the topping mixture of cinnamon and sugar and sprinkle evenly across the top of the cookie dough.  Sprinkle the top with mini cinnamon chips if desired (they are a fun garnish - but not necessary for the taste).  
Bake for 20-25 minutes or until a toothpick comes out clean. Cool on a rack until completely cool. Lift the bars out by the tin foil onto a cutting board and carefully remove the foil.  Cut into bars. Enjoy with a glass of cold milk!

Recipe Source:

Originally shared on Eighteen25. Adapted from my favorite snickerdoodle recipe from I Dig Pinterest

Saturday, October 1, 2016

Spooky Guacamole Bowl

It's October!!!! I can't believe  the year is winding down. We are looking forward to the upcoming holidays! We shared this recipe a few weeks ago on Eighteen25's Spooktacular September series. Check it out for some fun ideas! We love fun and festive food for any holiday, but oftentimes Halloween food can cross a line that makes it a bit unappetizing.   We're all about making fun festive food that doesn't make you cringe! :) 

We like to "spookify" our favorite foods.  So enter Spooky Guac.  [Sidenote: I did come across a Halloween guac recipe called "Guacamoldy", but even that was too much for me to be able to call it that and still eat it.]  Isn't guacamole the perfect party food and the perfect color for a Halloween spread? And the kids think it's totally awesome to have a spider and her web in the guacamole bowl.

We simply used 2 olives to make a quick little edible spider--a little black spider ring (dollar store) would also work great too! For the web, we just piped some sour cream into circles and dragged a toothpick (or chopstick) from the center to the outside edges to get the spider web effect.  You could use any guacamole, but here's the link to our favorite guac recipe.  

It's fun, cute, and festive and doesn't take too much effort--so add it to your Halloween party menu/celebrations!

Here are a few of our other Halloween faves:

Tootsie Pop Ghosts {in an Egg Carton Graveyard}

Monday, September 26, 2016

Apple Cinnamon Roll Pie

Cinnamon rolls and apples remind me of Fall.  The temperature around here has dropped considerably in the last few days - and Fall is officially here.  Our newly planted trees are starting to change colors - and the nip in the air makes me want to bake!  This recipe is a combination of two of my favorite fall things.  A pie made with cinnamon rolls for the crust.  It's quite simple when you use Rhodes pre-made cinnamon rolls.  Check the recipe that we are sharing out today on Rhodes blog.

Monday, September 19, 2016

Pulled Pork Pepperjack Mac

We love BBQ Pork around these parts. It's great on a bun with a drizzle of BBQ Sauce. And we seem to always have quite a bit of leftovers when we make it.  So when Leesh discovered mac and cheese with BBQ pork on top at a food truck a few summers ago - she realized this was the ultimate way to enjoy mac and cheese.  

And Mac and Cheese is even more adult friendly when it's made with Pepperjack cheese.  You can make it with whatever cheese you desire - for us it was half cheddar and half pepperjack, that way the kids and adults are both in heaven.  Catch the recipe and all the details on Or So She Says, where were sharing the recipe and printable today.