Italian Wedding Soup

Happy Halloween!  Tonight is a great night for soup!  Eat a nice big bowl to warm you up before you go trick-or-treating!  This soup is SOOO flavorful & delicious!  The meatballs are plump & full of Italian seasonings.  The broth is simple, but well-seasoned with onion & garlic powder.  I believe the broth is actually supposed to be a little more transparent than pictured, but it's because I cooked my pasta in the broth, so the starch from the pasta made it a little foggy.  The texture of the Acini Di Pepe pasta is so fun to roll around in your mouth.  You are going to love this soup!  It's super simple to make & so delicious to eat!  Plus it's another healthy soup, so you can eat that second helping to keep you warm & full for the cold fall & winter months.

Italian Wedding Soup

Recipe altered from Taste of Home by: Amber (Dessert Now, Dinner Later!)

Meatballs:

• 1 lb 97% lean ground beef
• 1/2 cup onion, minced
• 1/4 cup parmesan cheese
• 1/3 cup bread crumb
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1 tsp garlic powder
• 1 Tbsp Italian seasoning
• 1 egg

Soup:

• 2 quarts (8 cups) chicken broth
• 1 tsp onion powder
• 1 tsp garlic powder
• 3/4 tsp ground black pepper
• 1/2 tsp salt
• 1 cup acini di pepe (round pasta)
• 2 Tbsp fresh Italian parsley or 1 1/2 tsp dried parsley
• 1 cup loosely packed spinach, thinly sliced

1. In a large bowl, combine all the ingredients for the meatballs.  Shape into 1" balls.  I used my teaspoon measuring spoon to make them nice & small.  Round the balls in your palms to create a nice round meatball.
2. In a large stock pot or dutch oven, brown meatballs.  (If you aren't using lean beef, you will want to do this in small batches & drain the fat off.)  Add the broth, onion powder, garlic powder, ground black pepper & salt.  Bring to a boil.  Reduce heat & simmer, uncovered for 5 minutes.  
3. Add acini di pepe pasta to the soup.  Cook 10 minutes or according to package directions.  Add fresh parsley & spinach just before serving.  Stir well & serve hot.

Happy Halloween!  Tonight is a great night for soup!  Eat a nice big bowl to warm you up before you go trick-or-treating!  This soup is SOOO flavorful & delicious!  The meatballs are plump & full of Italian seasonings.  The broth is simple, but well-seasoned with onion & garlic powder.  I believe the broth is actually supposed to be a little more transparent than pictured, but it's because I cooked my pasta in the broth, so the starch from the pasta made it a little foggy.  The texture of the Acini Di Pepe pasta is so fun to roll around in your mouth.  You are going to love this soup!  It's super simple to make & so delicious to eat!  Plus it's another healthy soup, so you can eat that second helping to keep you warm & full for the cold fall & winter months.

Italian Wedding Soup

Recipe altered from Taste of Home by: Amber (Dessert Now, Dinner Later!)

Meatballs:

• 1 lb 97% lean ground beef
• 1/2 cup onion, minced
• 1/4 cup parmesan cheese
• 1/3 cup bread crumb
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1 tsp garlic powder
• 1 Tbsp Italian seasoning
• 1 egg

Soup:

• 2 quarts (8 cups) chicken broth
• 1 tsp onion powder
• 1 tsp garlic powder
• 3/4 tsp ground black pepper
• 1/2 tsp salt
• 1 cup acini di pepe (round pasta)
• 2 Tbsp fresh Italian parsley or 1 1/2 tsp dried parsley
• 1 cup loosely packed spinach, thinly sliced

1. In a large bowl, combine all the ingredients for the meatballs.  Shape into 1" balls.  I used my teaspoon measuring spoon to make them nice & small.  Round the balls in your palms to create a nice round meatball.
2. In a large stock pot or dutch oven, brown meatballs.  (If you aren't using lean beef, you will want to do this in small batches & drain the fat off.)  Add the broth, onion powder, garlic powder, ground black pepper & salt.  Bring to a boil.  Reduce heat & simmer, uncovered for 5 minutes.  
3. Add acini di pepe pasta to the soup.  Cook 10 minutes or according to package directions.  Add fresh parsley & spinach just before serving.  Stir well & serve hot.

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Chicken Lasagna Stew

Tasty Chicken Lasagna Stew is a quick and easy way to enjoy the flavors of classic lasagna, without all the layering fuss.

Lasagna is one of my all-time favorite foods. My Mom makes it all the time, complete with her homemade sauce, simmered all day long so it's busting with deep, delicious flavor. So actually, strike that first sentence ... my Mom's lasagna is one of my all-time favorite foods. I'm kind of a little bit lasagna-spoiled.

And while I certainly can create my Mom's wonderful lasagna, sometimes I want to enjoy all the fabulous lasagna flavors without all the layering fuss. I mean let's be serious here, building a lasagna is tough work. And inevitably, I burn a finger or two working with the hot noodles. I guess I'm noodle challenged like that.

Well now, thanks to this Chicken Lasagna Stew ...

Continue Reading >>

Tasty Chicken Lasagna Stew is a quick and easy way to enjoy the flavors of classic lasagna, without all the layering fuss.

Lasagna is one of my all-time favorite foods. My Mom makes it all the time, complete with her homemade sauce, simmered all day long so it's busting with deep, delicious flavor. So actually, strike that first sentence ... my Mom's lasagna is one of my all-time favorite foods. I'm kind of a little bit lasagna-spoiled.

And while I certainly can create my Mom's wonderful lasagna, sometimes I want to enjoy all the fabulous lasagna flavors without all the layering fuss. I mean let's be serious here, building a lasagna is tough work. And inevitably, I burn a finger or two working with the hot noodles. I guess I'm noodle challenged like that.

Well now, thanks to this Chicken Lasagna Stew ...

Continue Reading >>

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Spicy Sausage Pasta

I am always looking for fun new dinner ideas.  We love kielbasa/smoked sausage & pasta, so I for sure wanted to try this.  I altered it to try & make it spicier because the original recipe, although named the same, sounded very mild.  This turned out quite delicious!  It's almost like a spicy mac & cheese with sausage.  Enjoy!

Spicy Sausage Pasta

Recipe altered from Kevin & Amanda by: Amber (Dessert Now, Dinner Later!)

• 1 Tbsp olive oil
• 1 lb smoked sausage (I used turkey sausage)
• 1 1/2 cups diced onion (about 1 medium onion)
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 (14.5oz) can diced tomatoes
• 1 (4oz) can diced green chiles
• 1/2 cup 2% milk
• 6-8oz whole wheat penne pasta
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp Weber N'Orleans Cajun
• 1 1/2 cups pepper jack cheese, shredded
• 1/2 cup thinly sliced green onions

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking.  Add sausage & onions.  Cook until lightly browned, about 5 minutes.  Add garlic & cook until fragrant, about 1 minute.
2. Add broth, tomatoes, green chiles, milk & penne to the skillet.  Bring to a boil, cover & reduce heat to medium-low.  Simmer until pasta is tender & liquid is absorbed, about 15 minutes.
3. Remove skillet from heat & stir in 1 cup of cheese & half the green onions.  (If you didn't use an oven safe skillet, place contents into a 13x9" baking dish now.)  Top with remaining 1/2 cup of cheese & other half of the green onions.  Broil until cheese is melted, & starts to brown.

I am always looking for fun new dinner ideas.  We love kielbasa/smoked sausage & pasta, so I for sure wanted to try this.  I altered it to try & make it spicier because the original recipe, although named the same, sounded very mild.  This turned out quite delicious!  It's almost like a spicy mac & cheese with sausage.  Enjoy!

Spicy Sausage Pasta

Recipe altered from Kevin & Amanda by: Amber (Dessert Now, Dinner Later!)

• 1 Tbsp olive oil
• 1 lb smoked sausage (I used turkey sausage)
• 1 1/2 cups diced onion (about 1 medium onion)
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 (14.5oz) can diced tomatoes
• 1 (4oz) can diced green chiles
• 1/2 cup 2% milk
• 6-8oz whole wheat penne pasta
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp Weber N'Orleans Cajun
• 1 1/2 cups pepper jack cheese, shredded
• 1/2 cup thinly sliced green onions

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking.  Add sausage & onions.  Cook until lightly browned, about 5 minutes.  Add garlic & cook until fragrant, about 1 minute.
2. Add broth, tomatoes, green chiles, milk & penne to the skillet.  Bring to a boil, cover & reduce heat to medium-low.  Simmer until pasta is tender & liquid is absorbed, about 15 minutes.
3. Remove skillet from heat & stir in 1 cup of cheese & half the green onions.  (If you didn't use an oven safe skillet, place contents into a 13x9" baking dish now.)  Top with remaining 1/2 cup of cheese & other half of the green onions.  Broil until cheese is melted, & starts to brown.

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Apple Fried Rice

It's an apple-icious twist on a classic! Chopped apples, celery, and pecans combine to create this flavorful, seasonally-inspired Apple Fried Rice.

One of my favorite things about fall is fresh apples. See, I'm kinda picky about my apples. They've got to be super crunchy ... and on the tart side. Soft and mealy textured? Won't touch 'em. Little soft spots or shrively skin? Nope - no way. Sweet? Won't do that either. I know, it's one of my weird little food 'things' ... please tell me I'm not the only one.

Continue Reading >>

It's an apple-icious twist on a classic! Chopped apples, celery, and pecans combine to create this flavorful, seasonally-inspired Apple Fried Rice.

One of my favorite things about fall is fresh apples. See, I'm kinda picky about my apples. They've got to be super crunchy ... and on the tart side. Soft and mealy textured? Won't touch 'em. Little soft spots or shrively skin? Nope - no way. Sweet? Won't do that either. I know, it's one of my weird little food 'things' ... please tell me I'm not the only one.

Continue Reading >>

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Light Italian Meatball Soup

Hopefully by now you have noticed that I am soup lover, if not just go to my recipe page & scroll down to Soup/Stews/Chilis, you should find something you'll like.  I tend to prefer the cream based soups, but lately I have tried my hand at some healthier soups.  This one was delicious!  It made a LOT for my young family of four, but the leftovers were still good to eat!  This soup is tomato & beef broth based, so that makes it healthier without any cream.  The meat is lean & the vegetables give it the perfect balance between the pasta, meat & broth.  The fresh basil & parsley really makes this soup taste wholesome & good for you.  I loved this fresh, Light Italian Meatball Soup!

Light Italian Meatball Soup

Recipe lightly altered from Parade by: Amber (Dessert Now, Dinner Later!)

• 1 Tbsp Olive Oil
• 4 carrots, peeled & diced (or about 12-14 thick baby carrots thinly sliced)
• 2 celery rib, washed & diced
• 8 cups low sodium beef broth
• 2 cups water (I left this out, but the noodles soaked up the majority of the liquid as it sat while we were eating which actually made a nice leftovers dish.)
• 4 Tbsp tomato paste
• 1 (14.5oz) can fire roasted diced tomatoes with garlic (I used S&W Petite Cut Tomatoes Diced with Sweet Onions & Roasted Garlic in Rich Juice)
• 1/2 lb Ditalini Pasta
• 2 Tbsp chopped Italian parsley
• 2 Tbsp chopped basil

Meatballs:

• 1lb 97% lean ground beef
• 1/2 cup Italian breadcrumbs
• 1/4 cup shredded Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 Tbsp Italian seasoning
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/2 tsp fennel
• 1 large egg

1. Make meatballs by combining all the ingredients into a large bowl.  Mix with hands to combine.  Use a 1 Tbsp scoop to portion the meat, & then roll the meatballs in your hands to make them nice & round.
2. In a large 8 quart non-stick stock pot over medium high heat, sear the meatballs on two sides.  Don't cook all the way through.  Remove meatballs & save on a plate.  (You can eliminate this step & just add the meatballs in step #5, but I think searing them adds good flavor.)
3. Return stock pot to the stove & warm olive oil.  Add carrots & celery.  Cook for 1-2 minutes.  
4. Add broth, water, tomato paste, & tomatoes.  Stir to combine.  Cover & bring to a boil.
5. Drop seared meatballs into the broth.  Cover the pot & allow to boil for 5 minutes.  Stir meatballs gently.  
6. Add pasta & cook an additional 10 minutes or until pasta is done.  Add basil & parsley; stir & serve.

Serves 8

Hopefully by now you have noticed that I am soup lover, if not just go to my recipe page & scroll down to Soup/Stews/Chilis, you should find something you'll like.  I tend to prefer the cream based soups, but lately I have tried my hand at some healthier soups.  This one was delicious!  It made a LOT for my young family of four, but the leftovers were still good to eat!  This soup is tomato & beef broth based, so that makes it healthier without any cream.  The meat is lean & the vegetables give it the perfect balance between the pasta, meat & broth.  The fresh basil & parsley really makes this soup taste wholesome & good for you.  I loved this fresh, Light Italian Meatball Soup!

Light Italian Meatball Soup

Recipe lightly altered from Parade by: Amber (Dessert Now, Dinner Later!)

• 1 Tbsp Olive Oil
• 4 carrots, peeled & diced (or about 12-14 thick baby carrots thinly sliced)
• 2 celery rib, washed & diced
• 8 cups low sodium beef broth
• 2 cups water (I left this out, but the noodles soaked up the majority of the liquid as it sat while we were eating which actually made a nice leftovers dish.)
• 4 Tbsp tomato paste
• 1 (14.5oz) can fire roasted diced tomatoes with garlic (I used S&W Petite Cut Tomatoes Diced with Sweet Onions & Roasted Garlic in Rich Juice)
• 1/2 lb Ditalini Pasta
• 2 Tbsp chopped Italian parsley
• 2 Tbsp chopped basil

Meatballs:

• 1lb 97% lean ground beef
• 1/2 cup Italian breadcrumbs
• 1/4 cup shredded Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 Tbsp Italian seasoning
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/2 tsp fennel
• 1 large egg

1. Make meatballs by combining all the ingredients into a large bowl.  Mix with hands to combine.  Use a 1 Tbsp scoop to portion the meat, & then roll the meatballs in your hands to make them nice & round.
2. In a large 8 quart non-stick stock pot over medium high heat, sear the meatballs on two sides.  Don't cook all the way through.  Remove meatballs & save on a plate.  (You can eliminate this step & just add the meatballs in step #5, but I think searing them adds good flavor.)
3. Return stock pot to the stove & warm olive oil.  Add carrots & celery.  Cook for 1-2 minutes.  
4. Add broth, water, tomato paste, & tomatoes.  Stir to combine.  Cover & bring to a boil.
5. Drop seared meatballs into the broth.  Cover the pot & allow to boil for 5 minutes.  Stir meatballs gently.  
6. Add pasta & cook an additional 10 minutes or until pasta is done.  Add basil & parsley; stir & serve.

Serves 8

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Pumpkin Spice White Russian {& Coffee-mate Seasonal Flavors}

Add a scrumptious seasonal twist to your cocktail line-up with this delicious Pumpkin Spice White Russian! It's perfect for fall sippin'.

I fully embrace fall! I remember as a kid growing up in Vermont, I couldn't wait for the leaves to change color and start falling. My Dad would rake the leaves into huge piles ... and then my brother and I would run as fast as we could and jump in the pile, scattering them all over again like a big burst of fall leaf fireworks.

And Dad would rake them all up and ... let us do it again. And again. And again. He's a great Dad like that.

Now as a grown-up living in North Carolina, I always look forward to the beautiful fall weather. Truly, fall in Carolina just can't be beat. And, of course, I can't wait each fall to get cooking with fall seasonal flavors ... pumpkin, apple, gingerbread, spice ... all those wonderfully warm and comforting flavors we think of that help us celebrate and enjoy the fall season.

Well guess what?

Continue Reading >>

Add a scrumptious seasonal twist to your cocktail line-up with this delicious Pumpkin Spice White Russian! It's perfect for fall sippin'.

I fully embrace fall! I remember as a kid growing up in Vermont, I couldn't wait for the leaves to change color and start falling. My Dad would rake the leaves into huge piles ... and then my brother and I would run as fast as we could and jump in the pile, scattering them all over again like a big burst of fall leaf fireworks.

And Dad would rake them all up and ... let us do it again. And again. And again. He's a great Dad like that.

Now as a grown-up living in North Carolina, I always look forward to the beautiful fall weather. Truly, fall in Carolina just can't be beat. And, of course, I can't wait each fall to get cooking with fall seasonal flavors ... pumpkin, apple, gingerbread, spice ... all those wonderfully warm and comforting flavors we think of that help us celebrate and enjoy the fall season.

Well guess what?

Continue Reading >>

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Sweet & Savory Saturdays #36

Can you all believe that Halloween is next week.  Gosh!  I am a pretty good planner when it comes to meals & blog stuff, but I am horrible at getting ready for holidays.  I haven't really decorated & I just barely bought a pumpkin to carve.  We are going to a pumpkin patch with my son's preschool on Halloween day, so I didn't want to buy a bunch of pumpkins to carve if we would be getting more.  But we haven't carved the one we do have yet & you all would make fun of my bare, ugly front porch.  

Basically I used to hang my wreaths & stuff on our front door until we put a peep hole in (due to unwanted solicitors who can't read the no soliciting sign.)  So I can't put my decorations on the door anymore or I can't see through the peephole.  Sad day, I know.  So I have a little scarecrow on my coat closet door right now, & that's about it.  I haven't really bought decorations since we bought our house.  When we lived in apartments I just didn't decorate because I didn't want to haul it everywhere we moved, but I just haven't brought myself to decorate yet.  Haha.  Maybe I will buy the clearance stuff for next year :)  

Anyway, thanks for coming to the party!  We had some great links of delicious Fall food!  Here are the features to be pinned to my favorite collaborative board on Pinterest:

Slow Cooker Chicken & White Bean Chili from Five Heart Home

Healthy Turkey Chili from Simply Fresh Dinners

Parmesan Cream Cheese Chicken from Fearlessly Creative Mammas

Gluten-Free Pumpkin Breakfast Cake from Stacy Makes Cents

Slow Cooker Cranberry Apple Sauce from Cozy Country Living

Easy Popcorn Balls from I Heart Eating

Apple Pear Crumble from We Do Fun Here

*Grab a Button if you were featured today!*

<center><a href="http://dessertnowdinnerlater.blogspot.com/search/label/Sweet%20and%20Savory%20Saturdays"><img border="0" src="http://i1056.photobucket.com/albums/t362/ajbdndl/LinkPartyButtonFeatured_zps0783261c.jpg "/></a></center>

Party Guidelines:

1. PLEASE Follow Dessert Now, Dinner Later! on Facebook or any social media.
2. PLEASE Grab a Sweet & Savory Saturdays Button from my "Grab a Button" page at the top & post it to your Link Parties page or link back to my blog within the recipe post.
3. PLEASE Only link up to specific recipes.  Also, NO giveaways, sales/promotions, etsy, or link parties.
4. PLEASE Visit the 2 links before yours & leave some comment LOVE.  Have fun! 

Can you all believe that Halloween is next week.  Gosh!  I am a pretty good planner when it comes to meals & blog stuff, but I am horrible at getting ready for holidays.  I haven't really decorated & I just barely bought a pumpkin to carve.  We are going to a pumpkin patch with my son's preschool on Halloween day, so I didn't want to buy a bunch of pumpkins to carve if we would be getting more.  But we haven't carved the one we do have yet & you all would make fun of my bare, ugly front porch.  

Basically I used to hang my wreaths & stuff on our front door until we put a peep hole in (due to unwanted solicitors who can't read the no soliciting sign.)  So I can't put my decorations on the door anymore or I can't see through the peephole.  Sad day, I know.  So I have a little scarecrow on my coat closet door right now, & that's about it.  I haven't really bought decorations since we bought our house.  When we lived in apartments I just didn't decorate because I didn't want to haul it everywhere we moved, but I just haven't brought myself to decorate yet.  Haha.  Maybe I will buy the clearance stuff for next year :)  

Anyway, thanks for coming to the party!  We had some great links of delicious Fall food!  Here are the features to be pinned to my favorite collaborative board on Pinterest:

Slow Cooker Chicken & White Bean Chili from Five Heart Home

Healthy Turkey Chili from Simply Fresh Dinners

Parmesan Cream Cheese Chicken from Fearlessly Creative Mammas

Gluten-Free Pumpkin Breakfast Cake from Stacy Makes Cents

Slow Cooker Cranberry Apple Sauce from Cozy Country Living

Easy Popcorn Balls from I Heart Eating

Apple Pear Crumble from We Do Fun Here

*Grab a Button if you were featured today!*

<center><a href="http://dessertnowdinnerlater.blogspot.com/search/label/Sweet%20and%20Savory%20Saturdays"><img border="0" src="http://i1056.photobucket.com/albums/t362/ajbdndl/LinkPartyButtonFeatured_zps0783261c.jpg "/></a></center>

Party Guidelines:

1. PLEASE Follow Dessert Now, Dinner Later! on Facebook or any social media.
2. PLEASE Grab a Sweet & Savory Saturdays Button from my "Grab a Button" page at the top & post it to your Link Parties page or link back to my blog within the recipe post.
3. PLEASE Only link up to specific recipes.  Also, NO giveaways, sales/promotions, etsy, or link parties.
4. PLEASE Visit the 2 links before yours & leave some comment LOVE.  Have fun! 

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Sloppy Joe Tator Tot Casserole

When I first started this blog, I proclaimed that I was a casserole hater.  Over the last almost 2 years of blogging, I have realized that statement was a complete LIE!  Haha.  I am a casserole lover!  It's true!  There is something about dumping everything into one dish to make dinner easier that most busy families love, myself included.  This one is a new favorite of ours!  I have another recipe for Tator Tot Casserole here on my blog that is more traditional with cream soup & you can even make that one in the crock pot.  We make that recipe frequently, so I knew this one would be a hit!

When I came across this idea of Sloppy Joe Tator Tot Casserole from The Savvy Kitchen, I put it on my make soon list, & boy am I glad I did!  We loved it!  It's meaty, sloppy, and the tator tots & cheese give it extra heartiness.  This is a great meal that feeds a lot & is so warm & filling.  Enjoy!

Sloppy Joe Tator Tot Casserole

Recipe lightly altered from The Savvy Kitchen by: Amber (Dessert Now, Dinner Later!)

• 1lb lean ground beef
• 1 red bell pepper, diced
• 1 sweet onion, diced
• 1 can corn, drained
• 1 (15oz) can Manwich Original Sloppy Joe Sauce
• 2oz cream cheese
• 1 1/2 cups shredded cheddar cheese
• 1 (16oz) package frozen tator tots/tator puffs

1. Pre-heat oven to 450˚F.
2. In a large skillet, brown the ground beef with the peppers & onions, until the meat is cooked through.  Drain the fat & return meat mixture to the heat.  
3. Stir in the corn, sloppy joe sauce, & cream cheese.  Cook over low heat until the cream cheese is melted.
4. Pour the sloppy joe mixture into a greased 13x9" baking dish.  Top the mixture with half of the grated cheese.
5. Arrange the tator tots in a single layer over the top of the cheese.  Sprinkle the top with the remaining cheese.
6. Bake for 20-25 minutes until bubbling & tots are cooked all the way through.  Remove from the oven & sprinkle with chopped chives if desired.  Serve immediately.

When I first started this blog, I proclaimed that I was a casserole hater.  Over the last almost 2 years of blogging, I have realized that statement was a complete LIE!  Haha.  I am a casserole lover!  It's true!  There is something about dumping everything into one dish to make dinner easier that most busy families love, myself included.  This one is a new favorite of ours!  I have another recipe for Tator Tot Casserole here on my blog that is more traditional with cream soup & you can even make that one in the crock pot.  We make that recipe frequently, so I knew this one would be a hit!

When I came across this idea of Sloppy Joe Tator Tot Casserole from The Savvy Kitchen, I put it on my make soon list, & boy am I glad I did!  We loved it!  It's meaty, sloppy, and the tator tots & cheese give it extra heartiness.  This is a great meal that feeds a lot & is so warm & filling.  Enjoy!

Sloppy Joe Tator Tot Casserole

Recipe lightly altered from The Savvy Kitchen by: Amber (Dessert Now, Dinner Later!)

• 1lb lean ground beef
• 1 red bell pepper, diced
• 1 sweet onion, diced
• 1 can corn, drained
• 1 (15oz) can Manwich Original Sloppy Joe Sauce
• 2oz cream cheese
• 1 1/2 cups shredded cheddar cheese
• 1 (16oz) package frozen tator tots/tator puffs

1. Pre-heat oven to 450˚F.
2. In a large skillet, brown the ground beef with the peppers & onions, until the meat is cooked through.  Drain the fat & return meat mixture to the heat.  
3. Stir in the corn, sloppy joe sauce, & cream cheese.  Cook over low heat until the cream cheese is melted.
4. Pour the sloppy joe mixture into a greased 13x9" baking dish.  Top the mixture with half of the grated cheese.
5. Arrange the tator tots in a single layer over the top of the cheese.  Sprinkle the top with the remaining cheese.
6. Bake for 20-25 minutes until bubbling & tots are cooked all the way through.  Remove from the oven & sprinkle with chopped chives if desired.  Serve immediately.

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Salted Caramel Pretzel Brownies

I have a salty-sweet addiction!  I have to eat something sweet after dinner, & if I eat something too sweet, I need a chip or cracker to balance out the sweetness in my mouth.  It's a problem I have with my taste buds, I am weird I know, but I also know that a lot of people really like salty-sweet treats!  Caramel & pretzels go really well together too, just take a look at my Caramel Pretzel Magic Bars or Caramel Pretzel Chocolate Chip Cookies.  If you don't like caramel, but you like peanut butter & pretzels, I've got some of that action on my blog too: Peanut Butter Pretzel Granola Bars or Peanut Butter Chocolate Chip Pretzel Bars.  Basically if it's a recipe with salty & sweet, I have made it, or will make it soon.  Some may say this recipe is too salty with the salt from the pretzels & the sprinkle of salt on top of the caramel, so be careful when you top your caramel with the salt.  Just a tiny pinch or you can feel free to leave it off of the top.  I know everyone's salt tolerances are different, but I think this was a delightful salty-sweet creation. 

Salted Caramel Brownies

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 (18 to 19oz) box brownies (usually labeled as family size or for a 13x9" pan)
• Ingredients for the brownies- Mine called for 1/4 cup water, 2/3 cup vegetable oil, & 2 eggs.
• 100 pretzels 
• 1 1/2 cups Caramel; I used homemade caramel or you can melt caramel squares with a little heavy cream.  You want a THICK caramel.
• Kosher or Sea Salt

1. Mix batter for brownies according to directions on the package.
2. Grease a 13x9" pan.  Stack two layers of pretzels across the bottom.
3. Pour brownie batter evenly over the pretzels.
4. Bake at 350˚F for 25 minutes.  Check doneness with a toothpick.  Allow to cool completely.
5. Spread caramel over the top (might help to warm the caramel up.)  Refrigerate brownies long enough that the caramel solidifies & you can cut squares without it running over the edge. 
6. Cut squares & top with a pinch of kosher or sea salt.  Enjoy! 

I have a salty-sweet addiction!  I have to eat something sweet after dinner, & if I eat something too sweet, I need a chip or cracker to balance out the sweetness in my mouth.  It's a problem I have with my taste buds, I am weird I know, but I also know that a lot of people really like salty-sweet treats!  Caramel & pretzels go really well together too, just take a look at my Caramel Pretzel Magic Bars or Caramel Pretzel Chocolate Chip Cookies.  If you don't like caramel, but you like peanut butter & pretzels, I've got some of that action on my blog too: Peanut Butter Pretzel Granola Bars or Peanut Butter Chocolate Chip Pretzel Bars.  Basically if it's a recipe with salty & sweet, I have made it, or will make it soon.  Some may say this recipe is too salty with the salt from the pretzels & the sprinkle of salt on top of the caramel, so be careful when you top your caramel with the salt.  Just a tiny pinch or you can feel free to leave it off of the top.  I know everyone's salt tolerances are different, but I think this was a delightful salty-sweet creation. 

Salted Caramel Brownies

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 (18 to 19oz) box brownies (usually labeled as family size or for a 13x9" pan)
• Ingredients for the brownies- Mine called for 1/4 cup water, 2/3 cup vegetable oil, & 2 eggs.
• 100 pretzels 
• 1 1/2 cups Caramel; I used homemade caramel or you can melt caramel squares with a little heavy cream.  You want a THICK caramel.
• Kosher or Sea Salt

1. Mix batter for brownies according to directions on the package.
2. Grease a 13x9" pan.  Stack two layers of pretzels across the bottom.
3. Pour brownie batter evenly over the pretzels.
4. Bake at 350˚F for 25 minutes.  Check doneness with a toothpick.  Allow to cool completely.
5. Spread caramel over the top (might help to warm the caramel up.)  Refrigerate brownies long enough that the caramel solidifies & you can cut squares without it running over the edge. 
6. Cut squares & top with a pinch of kosher or sea salt.  Enjoy! 

reade more... Résuméabuiyad

Caramel Apple Crostata {Guest Post}

If you saw Sunday's post about Caramel Apple Cheesecake Bars, you should know that I am now a caramel apple dessert addict!  It's true, & I don't care.  This is my favorite time of the year just because I love baking!  This dessert has got that classic caramel & apple combo, but in an open pie form.  Crostata's are beautiful yet rustic, so you don't have to worry about a pretty crust, just a simple one rolled out into an ragged circle will do.  I have step-by-step photos on how to assemble this beauty along with the recipe over at Love Grows Wild.  This is my first contributor post for Liz, so go show her some love!

Find the recipe HERE.

*You might recognize a picture similar to the one above from instagram.  If you don't recognize it, & want to see my sneak peaks & behind the scenes, you can follow me here.

If you saw Sunday's post about Caramel Apple Cheesecake Bars, you should know that I am now a caramel apple dessert addict!  It's true, & I don't care.  This is my favorite time of the year just because I love baking!  This dessert has got that classic caramel & apple combo, but in an open pie form.  Crostata's are beautiful yet rustic, so you don't have to worry about a pretty crust, just a simple one rolled out into an ragged circle will do.  I have step-by-step photos on how to assemble this beauty along with the recipe over at Love Grows Wild.  This is my first contributor post for Liz, so go show her some love!

Find the recipe HERE.

*You might recognize a picture similar to the one above from instagram.  If you don't recognize it, & want to see my sneak peaks & behind the scenes, you can follow me here.

reade more... Résuméabuiyad

Hawaiian Haystacks

I have recently teamed up with Shirley J to do one of my favorite things ... develop new recipes!  This one is an oldie, but a goodie.  I haven't met anyone who doesn't love Hawaiian Haystacks.  Do you remember when I first told you guys about whisk bliss?  If you don't remember, Whisk Bliss is a universal cooking base similar to the bechamel mother sauce.  It's a delicious creamy base for any sauce, gravy, soup, etc.  Whisk Bliss is perfect to use to create your own cream of chicken soup at home.  Just combine Whisk Bliss & water with a little bit of Shirley J Chicken Bouillon & voila!  It's almost as easy as opening up a can!  

This recipe can be thrown in the slow cooker, or made in about 15-20 minutes on the stovetop.  It's definitely a family favorite dinner of ours.  My kids don't even like all the toppings, but they scarf the chicken & sauce!

Check out the recipe HERE.

I have recently teamed up with Shirley J to do one of my favorite things ... develop new recipes!  This one is an oldie, but a goodie.  I haven't met anyone who doesn't love Hawaiian Haystacks.  Do you remember when I first told you guys about whisk bliss?  If you don't remember, Whisk Bliss is a universal cooking base similar to the bechamel mother sauce.  It's a delicious creamy base for any sauce, gravy, soup, etc.  Whisk Bliss is perfect to use to create your own cream of chicken soup at home.  Just combine Whisk Bliss & water with a little bit of Shirley J Chicken Bouillon & voila!  It's almost as easy as opening up a can!  

This recipe can be thrown in the slow cooker, or made in about 15-20 minutes on the stovetop.  It's definitely a family favorite dinner of ours.  My kids don't even like all the toppings, but they scarf the chicken & sauce!

Check out the recipe HERE.

reade more... Résuméabuiyad