Foodie Friday: Five Must Try Dips

I have something to confess to you, I love a good dip. In fact, I would take an appetizer spread over a five course meal any day of the week. I have an entire Pinterest board dedicated to dips and it contains 70 pins! So, in the spirit of ringing in the new year, here are some of my current favorite sip recipes.

1. Pickle Dip from Buns In My Oven: The perfect potato chip dip, especially for all of you pickle lovers out there.
2. Eight-Layer Mediterranean Dip from Whole Foods: This dip is super yummy with pita chips and dare I say, a bit on the healthy side of the dip spectrum?
3. Cranberry Cream Cheese Dip from Jamie Cooks It Up:  A perennial favorite in our family. works well with crackers or tortilla chips. (I usually substitute canned green chilies for the jalapenos.
4. Pizza Dip from Recipes.com:  I just made this for the first time on Christmas Eve and it quickly jumped to the top of my dip list. Perfect with crusty bread.
5. Buffalo Chicken Dip from Franks Red Hot Sauce: I have been making and loving this dip for over five years now. It goes perfectly with corn chips, especially Fritos, as well as carrot sticks and celery sticks.
There you have it. Some dipping yumminess for you to try. What about you, what is your favorite dip? (You know I need to add to my list!)

Foodie Friday: Cranberry Bliss Bars

Yes, these Cranberry Bliss Bars are calling your name! Even though I have never had the Starbucks version, I knew I had to make this recipe when I saw it floating all over the internet. And bonus, these are the "healthy version!" So, head on over to Gina's blog Skinny Taste and try our this recipe today!

Foodie Friday: Spinach and Artichoke Pasta Bake

If you are looking for a healthy past meal, do not click this link!!! If you are looking for a totally delicious pasta bake with cheese, cream cheese, sour cream, and heavy cream, CLICK THE LINK!!! :o)

I recently made this and it was delicious! We all loved it. Like I said, it may not be the healthiest for you, but for a suppertime treat, it is so good. You can find the original recipe here. I followed the directions with the exception of adding heavy cream since I had it on hand, and also adding artichoke hearts that I also had on hand.

Foodie Friday: Bacon Cheeseburger Bombs

I made these Bacon Cheeseburger Bombs a few weeks ago and we all enjoyed them. I did make a couple of minor changes to the original recipe from Spend with Pennies. I started by adding some dill pickle relish to the mix, because what is a cheeseburger doing without any pickles, I tell you? I also didn't have any bacon on hand, so I used bacon bits. (I know this is a bit of a travesty, but it is what it is!) I also just used shredded cheese rather than the cheese cubes the recipe suggests in an effort to get them in the oven so that we could eat. These were a yummy meal for our family and one that we will make again. You can get the recipe here.

Foodie Friday: Sweet and Salty Munch

While Halloween is over, you may still have a Halloween event or two to attend. This Sweet and Salty munch would be an awesome last minute addition to bring. And it isn't just for Halloween, sub in some different holiday candy and sprinkles and you have a whole new way to enjoy this treat.

There really is something about the sweet and salty taste in here that makes it so you just can's stop munching it. So watch out. This can be very dangerous to have around!

Head on over to Bloom Design for the recipe.

Foodie Friday: Cooking with Fall Produce

When I first graduated from college I taught school in Billings, MT. Before I received the position, I had never been to Montana! But I quickly grew to love many things about Montana. One of my favorite things to do on a Saturday morning was to visit the farmers market that was held in downtown Billings. Oh, I miss that farmers market. I only wish that I had taken advantage of it more while I had it. Anyway, a couple of weekends ago, the when the girls and I went to a fall harvest event, we took advantage of a produce stand and a pick-your-own squash and pumpkin patch in the area. I let the girls each pick out a squash of their own and several items at the produce stand. We ended up bringing home an acorn squash, some peppers, a spaghetti squash, a set of green onions, a buttercup squash, a couple of mini  pumpkins, and a couple of small eggplants.
I started with the spaghetti squash and the egg plants. I used the spaghetti squash as its name would suggest, in the place of spaghetti noodles with marinara sauce. We all really enjoyed it. I found a suggestion on an online forum for sauteed eggplants with onions, tomatoes, some of the peppers, basil, garlic, and Parmesan cheese. We just ate it as is without stuffing the eggplants and it was really good, too. (You can find the post here at Chowhound.)
I used the acorn in with an apple crisp. Unfortunately, the squash flavor ended up overwhelming in the crisp. We decided that the buttercup squash may have been a bit of a better candidate for this one.
I used the buttercup in this Italian Sausage-Stuffed squash recipe and it was delicious.
It was really fun for me to use the produce we bought and try some new things with it. The girls really enjoyed seeing the produce they choose on the table as well. So go out and track down some local fall produce of your own and try out something new this weekend!

Foodie Friday: Pumpkin Pie Crumb Bars

Ah, yes, my friends. We are still on a pumpkin kick here. I promise I won't do it much longer, I think. I found this recipe at Cooking Classy and you can find it here. I brought these to a playgroup, since I needed an excuse to make them. Most friends won't turn down baked goods, I have discovered. The recipe called for topping them with whipped cream, but we enjoyed them straight from the pan, literally. And they really do have that pumpkin pie taste. So if you are looking for a little Thanksgiving preview, pop these in your oven and subsequently in your mouth and belly.

Foodie Friday: Carrot Cake Bread

We have a bumper crop of carrots in our garden this year. I love just going out to the back yard and pulling however many we need. I will miss that easy produce come winter. I had been having a hankering for something carrot cakey as of late and with a ready supply of carrots, I went for it. Since I knew I wanted something that I could legally eat at any old time, I didn't go for true carrot cake, instead I made some yummy carrot bread. The results were great! You could whip up some sort of cream cheese frosting to go with the bread, but I went lo-cal. ;)

Carrot Cake Bread 

based on the recipe from Flour On My Face
Ingredients

• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 1/2 teaspoons vanilla
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 3 cups shredded carrots
• 1/2 cup slivered almonds
• 1/2 cup dried cranberries

Directions

1) Preheat oven to 350.

2) Grease four mini loaf pans and set aside.

3) Mix sugar, oil, eggs, and vanilla until blended.

4) Whisk flour, baking soda, salt, and spices in small bowl.

5) Mix dry ingredients into wet until incorporated.

6) Add carrots, almonds, and dried cranberries. Fold in until incorporated.

7) Pour into pans and bake for 40-45 minutes, checking after 35 minutes.

8) Cool and enjoy. (I froze some of the loaves and we ate some.) 

Foodie Friday: Crock Pot Creamy Tomato Soup

With the fall weather we have been having, I have been feeling the need to cook and serve soup. It is so comforting on a chilly day and something we just don't eat lots of in the summer months. This recipe is from SkinnyTaste.Com. You can find it here.

And while it did take a little bit of work, read, more than just tossing ingredients into the slow cooker and calling it a meal, it did taste really good. I coupled it with a simple recipe for cheese sticks from Roxana's Home Baking, that you can find here.

And there you have it. A delicious meal from a few simple recipes perfect for the cooler months ahead.
I am linking up with Mel for her Crock-tober linky party.

Foodie Friday: Baked Pumpkin Pie Oatmeal

And the pumpkin hits just keep on coming! I can't get enough, I tell you! I recently made a different batch of pumpkin baked oatmeal and it was okay. (It may have had something to do with the fact that it was a clean eating recipe. I just don't think that clean eating and I get along. :o) This recipe, however, is really good. Like cake for breakfast good. And I am all for legalizing sweets for breakfast.
If you have never had baked oatmeal before, here is the beauty in it. You can make it up ahead and time and just toss it in the oven when you are ready to bake the next morning. It is kind of like a coffee cake, but with much less hassle and work. Since I had leftovers, I just have been heating up portions every morning in the microwave.

Head on over to Scattered Thoughts of a Crafty Mom and get the Baked Pumpkin Pie Oatmeal recipe. (That is if you like pumpkin and sweets for breakfast.) Oh, and I just served mine with milk instead of the whipped cream. I may like sweets for breakfast, but I do have to draw the line somewhere. If nothing else than for my figure. You know, my 20 weeks pregnant figure.

Foodie Friday: Baked Pumpkin Donuts

Do you remember when I made the purchase of a donut pan when I was pregnant with Cream? Well, the urge to bake has set in again! And it is even stronger with fall-like weather setting in. And when you are baking in the fall you must bake with pumpkin! (At least if you are like me and who wouldn't want to be??) When I was rearranging my Pinterest boards recently (what don't you do that?) and came across this recipe for baked Pumpkin Donuts, I just knew what I had to do. Go and bake some yummy fall goodness! Head on over to the King Arthur Flour site for the recipe. You will not be disappointed. At least we weren't!

Foodie Friday: Chicken Bacon Artichoke Pizza

Peachy loves artichokes! Like, watch out if you have them on your plate, she may just feel the need to snatch one from you! You know we have a love for pizza around this house. We usually either make our own or get a take and bake from somewhere. Her favorite pizza to order from Papa Murphy's is the Chicken Bacon Artichoke. The other night when I was making pizzas at home, we had everything we needed for our own Chicken Bacon Artichoke Pizza. Here are the results:

I decided to try out the Pioneer Woman's pizza crust recipe this time, rather than my old faithful. I really enjoyed the results. It was a more fluffy crust. It does take an hour or two to rise, which worked out this time. I think I will keep and use both. I will use PW's crust for days I can start the pizza early, and my old faithful for days I need to expedite the process.

As you can see, the pizza did end up quite tall. I think if I were to make it again, I would roll the dough a little thinner and try to chop the ingredients a bit more.
The white sauce recipe I used was pretty good. I wouldn't have minded a bit more garlic, but Mr. Cherry liked it as he isn't a huge strong flavor person. You can find the recipe I used here or feel free to use store bought.

Chicken Bacon Artichoke Pizza

Ingredients:

• pizza dough
• white sauce
• diced, cooked chicken
• diced artichoke hearts
• bacon, cooked and crumbled
• diced green onions
• shredded mozzarella cheese
• shredded cheddar cheese

Directions:

1. Prepare crust according to recipe or directions and place on pizza stone or pan. (Make sure to use corn meal on stones and cooking spray on metal pans.)
2. Spread crust with white sauce.
3. Add toppings.
4. Top with cheese.
5. Bake pizza at 500 for 10 to 12 minutes until crust appears golden and cheese is fully melted and delicious!

Foodie Friday: M & M Bark

This is as yummy as it looks! (Actually it is yummier, because I didn't take the pictures as soon as I made it and it is starting to bloom in these. But trust me, it is yummy!) I found this recipe on a blog I recently stumbled across called All Things Katie Marie. She is as cute as a button, has adorable style, and must have a ton of energy judging by all she blogs about. You can find the recipe for M & M Bark here. The only changes I made was that I used broken mini pretzels instead of sticks. I also somewhat doubled the ingredients to make a 9 by 13 inch pan. (I was bringing it to a gathering and wanted to make sure we had some at home. Smart, no?)

Now get thee to Katie's blog and make some of this salty, sweet goodness. Also, don't forget to enter the Origami Owl giveaway I have going right now!

Tasty Thursday (aka Foodie Friday a day early): Asian Noodle Salad

What is not to love about this bright and colorful salad? It looks beautiful, tastes great, and is packed full of healthy ingredients! I have to admit that I couldn't stop eating it. And neither could the rest of my family. (Well, with the exception of Cream. The girl has decided that she is a choosy eater. Not quite picky, but if it doesn't look like something she would like, she just won't eat it!) I have one small container left over in the fridge that I have every intention of keeping all to myself.

Hop on over to The Alchemist Blog to get the recipe. You will not regret it!

Foodie Friday: Power Muffins

It is no secret I love me some carbs, especially at breakfast. I blame the fact that I am a coffee drinker. Nothing goes better with coffee than a delicious baked good. However, I do try to be a little bit healthy with my choices. Some days it is whole wheat toast with peanut butter. Some days it is whole grain waffles and fruit. When I saw this recipe for Power Muffins at Domesticated Academic I figured it would also be a good healthy breakfast choice.

Yesterday morning I was planning on working out and then mixing these up before anyone in the house was up. Yeah, I got halfway through yoga and Peachy came up and was just finishing when I heard Cream. Not so much on getting the muffins done before everyone got up. After feeding the girls a yogurt, I got to work. It was hard for Cream to wait for me to make and bake the muffins.

If possible, she is more of a carb addict than her mother. We actually call her a carbavore. However, I do believe they were worth the wait. They have a light texture and are stuffed with yummy goodness. They also go well with coffee or milk!

Foodie Friday: Pizza Logs

I just haven't met a pizza recipe that I haven't liked and here is another to add to the list. I tried these pizza logs from Emily Bites this week and they were delicious. I even made them while on the phone with a two year old clinging to my legs, so they are pretty easy to make as well.

I happened to make these on a night that Mr. Cherry and I were unable to eat together. When I got home he asked if I had made supper and was impressed when I said that I had. He said he really liked them.

If you are a pizza lover, head on over to Emily Bites to get the recipe!

Foodie Friday: Grilled Chicken Tex-Mex Pizza

We love grilling in the summer. One of our specialties is pizza. It isn't always easy, but the extra effort is definitely worth it. I came across this recipe for Grilled Tex-Mex Pizza at A Spicy Perspective and thought that we should give it a try. I used my usual homemade dough recipe. We also didn't take the time to grill the chicken first, although I am sure it would be tasty. I just cooked it up on a skillet on the stove. We used our normal method for grilling pizzas which involves a terra cotta plant saucer. It was delicious. Everyone happily ate it and there are a couple of pieces left over for a yummy lunch another time. Here is a link to the recipe: Grilled Tex-Mex Pizza, please note that the recipe makes two pizzas.

Foodie Friday: BLT Chop Salad

I love this time of year. When I can just mosey out to the backyard, cut some lettuce and spinach from our garden and make a yummy salad. Nothing beats fresh lettuce in a salad. Normally I just make my salads by throwing in whatever sounds good that we have on hand. However, I pinned this recipe from the website Key Ingredient and made it this week. It was so yummy. I wasn't sure how the lack of a true salad dressing would be, but we all loved it with just the olive oil and lime juice. Instead of the arugula, I used spinach. Otherwise, I followed the recipe. Jump on over to Key Ingredient for the full BLT Chopped Salad with Corn, Feta, and Avocado.

Foodie Friday: Texas Toast French Toast Bake

We had some overnight guests as they were passing through this past weekend. This awesome family lives in the city I first lived in when I graduated college. It was awesome seeing them again. Unfortunately only one of their four kiddos made the trip with them. (I taught their oldest son in preschool. He is now 13!!! Eeek!) They weren't here for long, but we picked up right where we left off. The sign of true friends. The girls were already in bed when they arrived, but they both had a blast the next morning waking up to company in the house.

Couldn't these girls all be sisters?

Anyway, I have found a new breakfast dish that I like to make when we have company Texas Toast French Toast Bake from Chew Out Load. It is an overnight dish which is perfect for when you have visitors. You do a little work the night before and then in the morning all you have to do is pop it in the oven. And it is soooo good. One of my breakfast specialties is from scratch cinnamon rolls, but they are time consuming and are never ready super early in the morning. This Texas Toast French Toast Bake is almost as yummy and seriously a fraction of the work.

This picture was actually taken the next morning. Let me tell you, it is just as good  the second day.

Easy, Impressive and Healthy Dinner

I haven't been feeling the cooking vibe lately. Chalk it up to being busy and also the nicer weather. Thankfully we haven't been starving around here. :o) One night this week, though, I made this simple, but impressive supper for us. The best part? It only approximately 15 minutes of hand on time to get it to the table. Love that!

I started by putting a small whole chicken into the slow cooker on low around 11 am. I just took it out of its packaging, put it in, and tossed some marinade on top. When I checked the chicken at 4 pm it was done. So I turned the cooker to warm until supper. (Can anyone tell me why my slow cookers always end up cooking fast?? Seriously think that I need to start cooking on warm.)

Right before supper I started up some chicken stock on the stovetop for some Trader Joe's Harvest Grains Blend.

It is a great substitute for rice. We call this bird seed in our house and we love it. You just boil water or stock and simmer it for 10 minutes. This time I threw in a handful of Parmesan cheese when it was done cooking. (I was thinking along the lines of cheese risotto. However, I have no idea what risotto really is, so I could be way off here.)

While the grains were cooking up I chopped up a head of broccoli to steam. (I don't have a steamer. I just use a metal colander in a large pot on the stove. I put the veggies into the colander in the pot with a little water, put the lid on and let them steam away.)

There you have it. An easy to make dinner that is way more impressive than frozen pizza and way healthier for you.