Delicious Recipes to Keep my Family of Four Happy and Full
Tater tot casserole is a total family favorite in our house. Easy to put together and full of flavor, you just can’t find a better recipe for feeding the family on a busy night.
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Hey everyone – I am Allyson from Domestic Superhero, and I am SO super excited to be Shannah’s new dessert contributor! My blog, Domestic Superhero, mainly features all kinds of recipes and then a little bit of DIY type of stuff here and there.
I love creating delicious mouth watering recipes, and I can’t wait to share them with the Just Us Four Readers! The first recipe I’ve whipped up for y’all are extra decadent Turtle Cheesecake Brownies.
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This post first appeared as part of my contributor series over at Sugar Bee Crafts.
Recently, I decided to try my hand at making salsa verde! I was so excited with how it turned out…delicious! It made a lot though so I looked for ways to use it beyond chips and salsa for snacks. I figured why not replace the regular salsa and make salse verde chicken enchiladas!
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My kids love finger foods of just about any type. I decided to try and make a few of favorite homemade meals into a more kid friendly size. When the macaroni and cheese “cupcakes” were such a big hit, I decided to try turning our regular meatloaf into little muffins. {You can call them cupcakes if you want because most kids will eat anything that is called a cupcake.}
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Ok, so you’re flipping through a cookbook or clicking around the web and you stumble upon a recipe that looks good. Reading through the list of ingredients, you see the dreaded “cream of __ soup” line item.
Don’t worry! You don’t have to use the canned stuff that can filled with sodium and who knows what else! There is a better way that is super easy. I’m going to share with you how to make your own condensed cream of mushroom soup. A bonus: this recipe can totally be adapted to be a make your cream of pretty much anything soup.
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Happy Wednesday!
I love that our Wednesdays here on the blog are filled with delicious recipes. Putting together a weekly menu is so much easier when you can find inspiration all around blog land. One of my favorite parts of the week is looking through all of the recipes I find and narrowing them down into a menu for the week. I guess that is how this little What to Cook Wednesday series has made it to 100!
Let’s see what the 100th edition brings us in terms of food…
Sunday: You can add prosciutto to just about anything and I am happy. That probably a big reason why chicken with prosciutto, argula and fontina caught my eye.
Monday: We don’t traditionally do pasta on Mondays but, as a meatless option, I fell in love with the idea of lemony spinach and goat cheese linguine.
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By now, I am sure you guys are all thinking that I am some kind of super wine-o with all of the boozy baking going on around here! I mean, we’ve had boozy whoopie pies and now I am bringing you a new cupcake with wine!
These cupcakes are different though…it is sparkling wine after all 🙂
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Last week, I shared the details of the 5 week weight loss challenge I participated in during February/March. The hardest week for me was definitely the final week where we focused on eliminating processed foods from our diet.
Breakfast was the most difficult because I am typically at work with little access to something to cook with. No processed foods meant I was going to need to do some breakfast makeovers stat.
Enter the green smoothie…
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You guys remember my gig as a contributor over at Sugar Bee Crafts, right? I am loving it. Mandy is super supportive and a great person to learn from!
Last month, I shared a recipe for homemade ricotta cheese that I am bringing over here today to share with you in case you missed it.
The origin of this recipe dates back to a random Friday night when I was super pregnant with my youngest. I was spending some downtime hanging out with my two closest friends {they’re married!} while the Mathlete was indulging his racing pastime. We were watching Diners, Drive-ins and Dives and they shared a brief rundown of how to make homemade ricotta.
Now, a lot of you might question why to even bother making something homemade that is so readily available at the store. I certainly did…until I made it!
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Eating out is awesome! I love being able to go and relax while someone else does the cooking. But, it just isn’t practical {or good for you} to eat our every single meal. That is where good restaurant copycat recipes come in to help you get that delicious recipe taste at home where you can control the ingredients and cost.
I’ve scoured the web and rounded up sixteen awesome restaurant copycat recipes you can file away for when you are dreaming of a restaurant quality meal but want to take it easy on your wallet and/or waistline!…