Garlic & Herb Bubble Bread

One of our favorite things about Winter is eating soup!  It's so warm and cozy and full of goodness.  When eating soup at our houses, bread isn't really optional and this Garlic and Herb bubble bread is the perfect companion to a bowl of soup.  

It's a cinch to throw together and our families loved it!  Start by thawing about 20 Rhodes rolls. 

Mix some minced garlic and Italian seasoning into melted butter.

Cut each Rhodes roll in half and dip into the butter mixture.  Place in baking dish.  Cover and let rise.  

Bake until puffy and golden brown.  

Pull apart and dig in!  If you're looking for something extra special, you could stuff each half of roll with a small cube of mozzarella cheese and have a delicious cheesy bread! Enjoy!

Rhodes Garlic & Herb Bubble Bread

Printable Version

Ingredients:

---

20 Rhodes dinner rolls

3 cloves garlic, finely minced

⅓ cup butter, melted

¾ teaspoon italian seasoning

½ cup parmesan cheese, optional

Directions:

---

Let rolls thaw according to directions on package.  Lightly grease a 9x9 pan.  Combine butter, garlic, and Italian seasoning in a small bowl.  

Cut each roll in half, dip into the butter mixture, and drop into greased pan.  Repeat with all halves.  Sprinkle parmesan cheese on top, if desired.  

Let rise until doubled (45 minutes to 1 hour).  Bake in a preheated oven at 375 for 30-35 minutes or until golden brown on top and internal temperature is 200.

Whipped Sweet Potatoes

With Thanksgiving right around the corner, we are beginning to plan our menu and call dibs on the dishes we want to bring.  Besides being with family, these sweet potatoes are one of the best things about Thanksgiving.  The canned sweet potatoes topped with marshmallows don’t really speak to me, but these whipped sweet potatoes are a whole different story.

A few reasons why these are my favorite thing to bring to Thanksgiving dinner–1) they taste darn good! 2) they are so easy to make, and 3) they can be made several days in advance.  I’ve made them a couple of days before and covered them with plastic wrap and refrigerated them until ready to bake and they tasted just as great as baking them the same day.  Make-ahead Thanksgiving dishes are especially nice if you’re traveling and want to do the prep and make the mess in your kitchen rather than someone else’s.

We are sharing the RECIPE HERE! 

Rustic Homemade Hashbrowns

We seriously have breakfast for dinner once a week. Why? Because is't easy, we always have stuff on hand, and nobody in the house complains.....no whining, only eating!

But sometimes I like to go a little beyond pancakes and waffles with eggs.  And have an extra side.....hashbrowns.  These little gems are a family favorite. And my girls wouldn't touch potatoes until recently - and I told them these tasted just like french fries and that was enough to get them to try them.  My cute 3 year old said...."Mom, I can't stop eating these!"  If there are any words I love to hear it's when they enjoy something that I spent time making for them!

These are simple to whip up and make the perfect side to your breakfast/brinner meal!

Head over to >>>>>Or So She Says<<<<<< where we are sharing the recipe!

Roasted Fall Vegetable Medley

Leesh and her family celebrate Canadian Thanksgiving in October - and she text me a picture of this beautiful and delicious dish.  Needless to say, I was practically drooling on my phone!  I knew I had to make it - and it was a hit!  We loved it!  I absolutely love roasted vegetables and this medley of fall veggies was not just tasty but so beautiful.  Doesn't it just scream fall to you?  It does to me!  Anyhow, if you're in charge of a veggie at Thanksgiving or perhaps just want to mix up your veggie some week night, this is for you!  

We're sharing the recipe on Or So She Says {<<<< Click here to see it} today! Enjoy!

Blender Salsa

We have a favorite salsa recipe and we want it to be your favorite, too.  It's ridiculously easy and so addictive.  We have both been making it for years now and we have tweaked the recipe so now we can declare it perfect.  Lu shared the original a couple of years ago, but since we both have made slight changes from the old recipe and we got some new pictures we decided it deserved a new post.  

Declaring it perfect may seem pretty bold, but one taste and you'll understand.  Oh, and did we mention that it uses canned tomatoes? In my opinion, that is one of the best things about this salsa--you can enjoy it all year! Originally I was worried it wouldn't taste as fresh using canned tomatoes, but the cilantro, lime, and jalapeno do an excellent job of making the whole thing taste fresh and I didn't miss dicing all those tomatoes one little bit. 

Just try to plan ahead at least an hour before you want to eat it so that the flavors can get happy before you eat it....although I've never been one to be able to but off my salsa craving for a whole hour!

Blender Salsa

Printable Version

Ingredients:

---

1 can (14.5 ounces) diced tomatoes
1 cans (10 - 14.5 ounces) diced tomatoes with green chiles (Rotel)
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 jalapeno, roughly chopped with seeds and membranes removed
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon cumin
1/2 cup cilantro, roughly chopped *
juice of 1/2 lime

Directions:

---

In a blender, or blending cup if using an immersion blender, combine Rotel with all ingredients besides diced tomatoes. Blend until smooth or desired consistency is reached. Add in diced tomatoes and pulse a couple of times leaving a little bit of texture. Chill for at least 1 hour to allow flavors to meld. Serve with chips, taquitos, quesadillas, enchiladas or any way your salsa-loving heart desires!

Notes:

---

*I don't bother removing the majority of the stems. I know some people use only the leaves though. Just chop off the bottom and give the rest a rough chop before throwing it in the blender.

Recipe Source:

---

Adapted from the Pioneer Woman Cooks; Originally shared on landeelu.com

Sesame Noodles

A few weeks ago I asked on facebook what kind of recipes our followers would like to see. We had some requests for easy dinners that can be made ahead of time.  Dinners that are nice to have when you have kids to run from practice to lessons, to whatever and you get home and want to eat quickly.  Leesh and I have sweet tooth's, there is no denying that, so we have shared more dessert recipes than anything else.  So we're going to try to share some of our favorite meals, especially those quick ones that we are loving right now.  But don't fret, the desserts will still come.  We will just try to have some more moderation. 

These soy sauce noodles are a quick meal or side, you can make it as fast as you can cook a package of noodles.  And I'm serious.  If you are like me, you probably have the ingredients on hand too. I'll share a main dish I love to go with this next, something with some meat for my protein loving people (it can be in the crock pot or a quick 20 minute simmer).  Do you guys eat meat with every dinner? We generally do.  I need some protein to keep me going. 

In fact, you can really turn this into it's own meal by serving it with some shredded chicken (I'm thinking a rotisserie chicken for those hectic evenings) on top, or other other meat (sliced beef). You can also use whatever kind of long noodles you have, Asian noodles, linguine, angel hair or spaghetti. I've used plain old spaghetti here. 

The sauce is what makes this, as you might have guessed.  A little soy sauce, sesame oil, garlic, vinegar, chili or chili oil, and some green onions and sesame seed (optional) for garnish.  These noodles are loaded with flavor and are so satisfying.  Me, my husband and my kiddos gobble these up.  

Server em' plain or with any Asian side you desire! Enjoy! 

Sesame Noodles

Serves 4

Printable Version {Click Here}

Ingredients:

---

8 oz of thin noodles (spaghetti, angel hair, Asian noodles, etc)

2 tablespoons soy sauce

½ tablespoon sugar

¼ teaspoon granulated garlic

1 tablespoon rice vinegar or apple cider vinegar

1 tablespoon sesame oil

¼ teaspoon red pepper flakes or ½ teaspoon hot chili oil

1-2 green onions, sliced for garnish

Sesame seeds (optional), for garnish

Directions:

---

Bring a large pot of water to boil for the noodles.  While the water is getting hot, in a large bowl, mix the soy sauce, sugar, garlic powder, vinegar, sesame oil, and red pepper/chili oil. Set aside.  

When water is boiling add noodles and cook as directed by the package.  While they are cooking slice the green onions.  

Once noodles are done, drain them, and dump them in the bowl of sauce and toss to coat them.  Top with green onions and sesame seeds and serve. These are best warm.  Enjoy!

Recipe Source:

---

Adapted from the Pioneer Woman, Simple Sesame Noodles, cut the oil way back, use red pepper instead of chili oil, and use granulated garlic in place of fresh garlic (I tried that once and it was too strong for me).  

Buttery Scored Potatoes

I spied a recipe for these scored potatoes on Taste of Home's facebook page. I immediately sent the recipe to Leesh, cause that's what we do, telling her they looked so good. And I made them a few days later.  My 4 year old saw them in the oven and was so excited. And I was excited becasue she's never really loved potatoes in any form, besides that I can sneak them into quiche, breakfast taquitos, and breakfast casserole.  But a potato in true potato form has never been something she'd eat.  She thought they looked good and she ate them and loved them. My husband and I loved them too! They were loaded with flavor and tasty as can be!

Scored potatoes give the perfect home for drizzled butter.  Topped with paprika, sea salt and pepper and some parsley for garnish (you could also season them with any other herbs that compliment your meal), these were eye and tummy pleasing.  I also thought they'd be fun for Easter dinner too. We'll be having them Sunday when our friends come for dinner. We'll also be having, ham, salad, rolls, and apple pudding (requested by my husband). 

Buttery Scored Potatoes

Printable Version {Click Here}

Ingredients:

---

4  large potatoes (yellow or baking potatoes)

2-3 tablespoons butter, melted

paprika to sprinkle

parsley to sprinkle (or any other herb(s) that compliment your meal)

sea salt & pepper to taste

Directions:

---

1. Preheat oven to 350 degrees. Scrub potatoes under running water to clean off any dirt.  Cut out any bad spots on the potato. Cut the potatoes in half lengthwise. Slice each half every ¼-½ inch, but not all the way through the potato. Fan the potatoes open a little bit.

2. Place on a baking sheet lined with a silicone baking liner or lightly sprayed with grease. Place potatoes on sheet. Using a pastry brush, brush potatoes with about half the butter. Sprinkle them paprika, sea salt, black pepper and fresh or dried parsley.  

3. Bake uncovered for 50-70 minutes or until potatoes are tender and cooked through. You can test them with a fork for done-ness.  Drizzle them with the remaining butter.  

Recipe Source:

---

lightly adapted from Taste of Home

Merry Berry Salad

Isn't this salad pretty?  I love how pretty it is!

This is one of my favorite salads and it's perfect for the Holidays. My mom has been making this salad for several years now. If I remember right she first made it to take the their annual Christmas party that they do with their college friends.  I love that they still keep in touch!  I think it's so awesome. But since this salad made it's first debut in the family, it's been coming back again and again.  

It really could be made year round, but it seems seasonal with the dressing that is loaded with fresh cranberries. Isn't the color wonderful? It's not only beautiful, but super delicious.  

It comes together rather fast.  You can buy a pre-bagged salad mix or wash and prepare your own.  We enjoy it with Romain and red/green lettuce.  The apples (or strawberries or blueberries) really add some pretty color to the salad, and so do the dried cranberries.  I'm a fool for fruity salads! The dressing is easy to whip up. It calls for fresh cranberries and some thawed apple juice concentrate. We've found that buying it in the handy Langer's brand bottles makes it easy to use a small amount at a time and save (it comes in a clear plastic bottle with screw on lid). 

I hope you will enjoy this salad this holiday season!

Merry Christmas!

  

Merry Berry Salad

Printable Version {Click Here}

Ingredients:

---

1 head of romaine or green leaf lettuce, washed, and chopped

1 honeycrisp or other sweet apple, diced into bite size pieces

1 green apple, diced into bite size pieces

½ - ¾  cup Parmesan cheese, grated

½ cup dried cranberries

½ cup sliced or slivered almonds, toasted

(you can also use other berries, like strawberries and blueberries if you don’t want apples)

Dressing:

½ cup fresh cranberries

¼ cup white sugar

¼ cup apple cider or red wine vinegar

2 tablespoons thawed apple juice concentrate

½ teaspoon salt

½ teaspoon ground mustard

¼ teaspoon onion powder

½ cup canola oil

Directions:

---

In a small skillet heat over medium heat and add almonds. Toast by stirring them constantly until slightly browned, 3-5 minutes. Set aside to cool before placing on the salad.

Wash and spin salad and place in a large serving bowl.  Top with grated parmesan cheese, as much as desired (½ - ¾ cup about).  Next you’ll arrange the other salad toppings in rings around the bowl. Chop apples  (toss in a small amount of lemon juice if you won’t be serving soon, to prevent browning) and arrange in a ring around the outside or the bowl (see picture in post), then arrange the cranberries around the bowl just inside the apples. Next place the almonds in the center.  Wrap with saran wrap and place in the fridge if not ready to eat right away.

With an immersion blender or regular stand blender. Add all the dressing ingredients except the oil and blend til smooth, slowly add the canola oil in a small drizzle to the mixture and blend til smooth and creamy looking.  Refrigerate until ready to serve.  Toss salad with dressing before serving.  

Recipe Source:

---

Slightly adapted from Diana K., who got it from allrecipes.com

Gourmet Green Beans

I feel a bit bad that I've been holding out on you guys by not sharing this sooner.  These beans are perfect for a Thanksgiving side. That's why I'm sharing them now.  But really we enjoy them all summer long when fresh beans are in abundance, but they are just as good with frozen beans too, so really they should be enjoyed all year long!

I first tried these beans several years ago when staying at my Uncle DJ & Aunt Lisa's. I almost feel weird calling them my uncle and aunt, because they are only a few years older than me, and more like my peers. :)  When I tried these beans, I was instantly converted to having this kind of bean from then on.  No more canned string beans for me!  These are so easy to fix and come together in a flash, that they are practically as easy as canned beans. 

Aunt Lisa (she's gonna love that), didn't really give me a recipe, but told me how she does this.  So I've made them several times, more times than I can count.  I wrote down what I did after following her instructions so I can share this goodness with the world.  Aunt Lisa says that they are also super good with bacon added in. Um, hello! I think that would be fabulous! And also some caramelized mushrooms!    She says she usually adds the bacon and/or mushrooms for special occasions, like say, Thanksgiving or a Christmas dinner. If you want to keep it simpler for a regular week night you can forgo the bacon and mushrooms and just do the beans and almonds, whatever floats your boat! Super yum!  

I have to say this is probably on my top 5 favorite vegetable dishes of all time.  I'm probably holding out on your more since I haven't shared all of those, but one of my other favorites is this Zucchini Sauté. I'll try to get on that, and share some more. In the meantime, enjoy these gourmet green beans!

  

Gourmet Green Beans

Printable Version {Click Here}

*Notes:

---

I don’t give any specific amounts here - I never measure anything when I make these. I just lightly sprinkle the seasonings below until I think it looks like enough. And you can do as many or as little almonds as you like (I usually make enough for 4 servings of beans and use about ¼-⅓ cup of almonds).  Also you can use any kind of almond you have. I usually always have whole ones, and you can chop those up. Or buy slivered or sliced almonds. Use what you’ve got.  

Ingredients:

---

1-2 tablespoons olive oil

Fresh or frozen green beans, ends snipped off the fresh ones and washed

Kosher or regular salt to taste

Black pepper to taste

Garlic powder to taste (or fresh minced garlic)

Almonds (chopped, sliced or slivered - I’ve used them all 3 ways and they are all good)

Bacon, cooked and crumbled (optional)

Caramelized mushrooms, (optional) - to caramelize just saute in a pan with some olive oil til cooked, soft and some brown spots

Directions:

---

In a 12-inch skillet heat oil over medium heat until hot.  Add beans and sprinkle with the seasonings (as much as desired).  Cook beans stirring frequently until they are hot and until the sides are browned a little; you want them mostly cooked, but still with a nice little crunch in the middle. Add the almonds the last 2-3 minutes.  If you use fresh minced garlic add it at the end with the almonds and cook it in one little section of the pan for about 30 second and mix it up in the rest of the mixture.  

Serve hot, and enjoy!

Recipe Source:

---

Inspired by the beans my aunt Lisa makes! She didn’t give me a recipe, so I’m not sure if this is exactly how she does it, but it is more or less. :)

Swiss Bacon Salad

If I had to pick a favorite green salad, this one would probably be the winner.  The sweet and tangy dressing, the mushrooms, the salty bacon--it's all just too much.  I love it.  Even my hubby, Jeff, loves it.  And he's not a salad guy.  So that is definitely saying something. If you ask him, he will tell you the only 3 food groups that matter are bread, meat, and cheese.  But if I *make* him choose a salad, he always chooses this one.  It's a crowd-pleaser and comes together really quickly.  Make it.  Love it.  Then come back and tell me about it.     

Swiss Bacon Salad

Printable Version

Ingredients:

---

8- 10 cups salad greens, washed and torn into bite-sized pieces

½ pound bacon, cooked and crumbled--or about ½ cup bacon bits

8 oz. mushrooms, sliced

¼-½ pound shredded swiss cheese

¼ cup finely sliced red onion, optional

For the Dressing:

1 T poppyseeds

½ cup oil

½ cup sugar

½ cup red wine vinegar

½ teaspoon dry mustard

1 teaspoon salt

Directions:

---

Combine all dressing ingredients.  Toss greens and toppings with dressing.  (You may not need all of the dressing.)  Serve immediately.  

Notes:

---

Feel free to use your favorite greens.  I usually use all spinach or a spring mix, but it would be delicious with a leaf lettuce or romaine or a mixture, too.

If you have a hard time finding swiss cheese in block form, you can cut pre-sliced swiss into small strips or use another type of cheese.  Pictured here is colby jack.  

Recipe Source:

---

My mom, Diana King, has made this as long as I can remember!