Corn Bread Stuffing

Thanksgiving is right around the corner & this is a recipe that is sure to be loved by all!  The corn bread is fluffy & lightly sweet. There are bits of crunchy nuts & tart, yet sweet cherries.  This stuffing has got it all!  It's a savory-sweet stuffing that is sure to please!  We had a gluten-free version of this stuffing last year for Thanksgiving, so I knew I wanted to make it with Shirley J's Corn Bread & Muffin Mix.  That corn bread mix is addicting I tell you!  It's the fluffiest, yet most moist corn bread I have ever eaten!  And all you do is add water, stir & bake!  I love it!  Today's recipe was developed for Shirley J, so hop on over & check it out!

Get the recipe HERE.

Thanksgiving is right around the corner & this is a recipe that is sure to be loved by all!  The corn bread is fluffy & lightly sweet. There are bits of crunchy nuts & tart, yet sweet cherries.  This stuffing has got it all!  It's a savory-sweet stuffing that is sure to please!  We had a gluten-free version of this stuffing last year for Thanksgiving, so I knew I wanted to make it with Shirley J's Corn Bread & Muffin Mix.  That corn bread mix is addicting I tell you!  It's the fluffiest, yet most moist corn bread I have ever eaten!  And all you do is add water, stir & bake!  I love it!  Today's recipe was developed for Shirley J, so hop on over & check it out!

Get the recipe HERE.

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Parsnip & Carrot Mash {& a Giveaway!}

This post is part of the Healthy Traditions campaign for Squatty Potty.

Thanksgiving is coming up & I have the BEST side dish ever!  This is one we love to make in the fall.  I could eat it as the main dish because I love it so much!  Parsnips are the perfect fall vegetable too because they are ripe towards the middle/end of October if you plant them early in the spring.  We actually used the ones from our garden in the photos for this recipe.  If you don't know, parsnips are like carrots, but with a little sass to them.  They aren't sweet like carrots, which is why you combine the two to create the perfect side dish.  The parsnips mash better than the carrots do once they are boiled, but I like to leave mine a little chunky when I serve them.  These are simple, but incredibly delicious & would be perfect to serve alongside turkey & a roll :)

Not only is this dish incredibly flavorful, but it's a perfect substitute for mashed potatoes, since carrots & parsnips are full of vitamins & fiber.  If you are going to swap one food to make your holiday a little healthier, swap the taters for the root vegetables!  This recipe is part of a Healthy Traditions campaign!  You might not know, but a little over 2 years ago I started a weight loss journey.  I had my daughter 3 months beforehand & I was weighing in at 172lbs.  I got down to 123lbs in about 9 months & have kept it off since.  So holidays kind of freak me out.  All that hard work & dedication just to pig out during the holidays?  No way!  But it is hard to not overeat when you are having a good time with family & friends.  So I really hope you consider making at least one of your dishes healthier.  

Parsnip & Carrot Mash

Recipe from Amber (Dessert Now, Dinner Later!)

• 2 1/2 cups parsnips, peeled & diced (about 8-10 parsnips)
• 1 1/4 cup carrots, peeled & diced (about 3-4 carrots)
• 4 Tbsp butter
• 2 to 4 Tbsp milk
• 1 tsp salt
• 1/4 tsp ground pepper

1. Peel & dice parsnips & carrots.  Place into a large saucepan.  Cover with water.  Bring water to a boil & cook for 20-25 minutes or until fork tender.
2. Drain water.  With a potato masher, mash mixture with butter, milk, salt & pepper.  Adjust seasonings as needed.  You may also add more butter or milk to desired consistency. 

*The parsnips mash better than the carrots.  If a smooth consistency is desired, place mixture into a food processor & blend until smooth.

Serves 4. 

Along with eating healthier, I am excited to introduce you all to a new product you may not have heard of yet!  The Squatty Potty!  Let's just get passed how the name might make you giggle a little bit causing you to feel like a kid again, & get to the benefits of this product.  I know potty talk isn't polite when we were just talking about food, but this Squatty Potty toilet stool is amazing!  I won't go into too many details, but I have struggled from time to time with regularity, especially during my pregnancies, & I will be honest, I occasionally would use my kids' step stool to help me squat on the pot.  It's the same concept of giving birth to my daughter, unmedicated, in a squatting position.  Your body naturally bears down & things release easier.  If you want to get all science-y, here's a brief explanation: Your colon has a natural kink caused by the puborectalis muscle that maintains continence.  This "kink" doesn't fully relax until you are in the squatting position.  Just watch this video on how this Squatty Potty toilet stool can help things along in the bathroom:

So even if you are a regular person, the squatty potty is still great for your health. My kids get excited to use the Squatty Potty toilet stool as well, it's almost an excuse for them to go to the bathroom.  My 4 year old son in particular likes to talk about it.  Haha.  I just can't think of a better, simple solution to help your digestive health.  This stool is not just for people with ailments associated with poor toilet posture, it's for everyone.  Prevention is a good thing.  It's comfortable, it stores easily under your toilet, & it's 100% Natural.  Humans are designed to squat to eliminate & this Squatty Potty toilet stool mimics that posture (wide stance, slightly raised heals) using the comforts of your own toilet.  With a rating of 4.8 out of 5 stars on Amazon & a guaranteed or your money back offer, this is a no brainer.  I have loved this product!  I have 2 Squatty Potty toilet stools & I have 3 bathrooms & you can bet I am sad when I find myself in the bathroom without my stool!  Squatty Potty has more than just toilet stools, they have toilet spray which you use in the toilet before you go for a fresh experience; I am totally giving a bottle to my husband to use at work.  There are also colon care pills, which, you can take my word, work like a charm!

If you want to learn even more about the Squatty Potty toilet stool & other products, visit Squatty Potty's Facebook page, or Pinterest account.  Check out & follow the Healthy Traditions pin board, while you are on Pinterest, for more delicious & healthy food ideas for the upcoming holidays.  You can also check out this other video or the Squatty Potty website for more information.

So let's get to the giveaway!  One lucky reader will win their own Squatty Potty & $100 Visa Gift Card that you can use for whatever you want!  Since we are talking healthy traditions, you could even use that money to buy some veggies with.  How about some parsnips & carrots so you can try today's recipe. :)  Just fill out the rafflecopter form to get entered!  

If you just can't wait to try the Squatty Potty toilet stool, use the code HealthyTraditions for 15% off anything on the Squatty Potty Website.

a Rafflecopter giveaway

This post is part of the Healthy Traditions campaign for Squatty Potty.

Thanksgiving is coming up & I have the BEST side dish ever!  This is one we love to make in the fall.  I could eat it as the main dish because I love it so much!  Parsnips are the perfect fall vegetable too because they are ripe towards the middle/end of October if you plant them early in the spring.  We actually used the ones from our garden in the photos for this recipe.  If you don't know, parsnips are like carrots, but with a little sass to them.  They aren't sweet like carrots, which is why you combine the two to create the perfect side dish.  The parsnips mash better than the carrots do once they are boiled, but I like to leave mine a little chunky when I serve them.  These are simple, but incredibly delicious & would be perfect to serve alongside turkey & a roll :)

Not only is this dish incredibly flavorful, but it's a perfect substitute for mashed potatoes, since carrots & parsnips are full of vitamins & fiber.  If you are going to swap one food to make your holiday a little healthier, swap the taters for the root vegetables!  This recipe is part of a Healthy Traditions campaign!  You might not know, but a little over 2 years ago I started a weight loss journey.  I had my daughter 3 months beforehand & I was weighing in at 172lbs.  I got down to 123lbs in about 9 months & have kept it off since.  So holidays kind of freak me out.  All that hard work & dedication just to pig out during the holidays?  No way!  But it is hard to not overeat when you are having a good time with family & friends.  So I really hope you consider making at least one of your dishes healthier.  

Parsnip & Carrot Mash

Recipe from Amber (Dessert Now, Dinner Later!)

• 2 1/2 cups parsnips, peeled & diced (about 8-10 parsnips)
• 1 1/4 cup carrots, peeled & diced (about 3-4 carrots)
• 4 Tbsp butter
• 2 to 4 Tbsp milk
• 1 tsp salt
• 1/4 tsp ground pepper

1. Peel & dice parsnips & carrots.  Place into a large saucepan.  Cover with water.  Bring water to a boil & cook for 20-25 minutes or until fork tender.
2. Drain water.  With a potato masher, mash mixture with butter, milk, salt & pepper.  Adjust seasonings as needed.  You may also add more butter or milk to desired consistency. 

*The parsnips mash better than the carrots.  If a smooth consistency is desired, place mixture into a food processor & blend until smooth.

Serves 4. 

Along with eating healthier, I am excited to introduce you all to a new product you may not have heard of yet!  The Squatty Potty!  Let's just get passed how the name might make you giggle a little bit causing you to feel like a kid again, & get to the benefits of this product.  I know potty talk isn't polite when we were just talking about food, but this Squatty Potty toilet stool is amazing!  I won't go into too many details, but I have struggled from time to time with regularity, especially during my pregnancies, & I will be honest, I occasionally would use my kids' step stool to help me squat on the pot.  It's the same concept of giving birth to my daughter, unmedicated, in a squatting position.  Your body naturally bears down & things release easier.  If you want to get all science-y, here's a brief explanation: Your colon has a natural kink caused by the puborectalis muscle that maintains continence.  This "kink" doesn't fully relax until you are in the squatting position.  Just watch this video on how this Squatty Potty toilet stool can help things along in the bathroom:

So even if you are a regular person, the squatty potty is still great for your health. My kids get excited to use the Squatty Potty toilet stool as well, it's almost an excuse for them to go to the bathroom.  My 4 year old son in particular likes to talk about it.  Haha.  I just can't think of a better, simple solution to help your digestive health.  This stool is not just for people with ailments associated with poor toilet posture, it's for everyone.  Prevention is a good thing.  It's comfortable, it stores easily under your toilet, & it's 100% Natural.  Humans are designed to squat to eliminate & this Squatty Potty toilet stool mimics that posture (wide stance, slightly raised heals) using the comforts of your own toilet.  With a rating of 4.8 out of 5 stars on Amazon & a guaranteed or your money back offer, this is a no brainer.  I have loved this product!  I have 2 Squatty Potty toilet stools & I have 3 bathrooms & you can bet I am sad when I find myself in the bathroom without my stool!  Squatty Potty has more than just toilet stools, they have toilet spray which you use in the toilet before you go for a fresh experience; I am totally giving a bottle to my husband to use at work.  There are also colon care pills, which, you can take my word, work like a charm!

If you want to learn even more about the Squatty Potty toilet stool & other products, visit Squatty Potty's Facebook page, or Pinterest account.  Check out & follow the Healthy Traditions pin board, while you are on Pinterest, for more delicious & healthy food ideas for the upcoming holidays.  You can also check out this other video or the Squatty Potty website for more information.

So let's get to the giveaway!  One lucky reader will win their own Squatty Potty & $100 Visa Gift Card that you can use for whatever you want!  Since we are talking healthy traditions, you could even use that money to buy some veggies with.  How about some parsnips & carrots so you can try today's recipe. :)  Just fill out the rafflecopter form to get entered!  

If you just can't wait to try the Squatty Potty toilet stool, use the code HealthyTraditions for 15% off anything on the Squatty Potty Website.

a Rafflecopter giveaway

reade more... Résuméabuiyad

Crockpot Baked Potatoes

I am one of those people who use the crockpot year round.  In the summer it's great for not heating up your house, & in the fall/winter it's great for making soups & lazy dinners.  This is one of those "aha!" ideas that is great for busy days. Throw some baked potatoes in the crock pot in the morning, turn it on, & have a baked potato bar for dinner!  We usually just heat up a can of chili, add some extra seasonings, & top our potatoes with the chili & a little cheese & sour cream.  It's one of our favorite Fall dinners & I am jumping on the bandwagon for Fall.  I am in soup mode already.  I could eat it all year round.

Anyway, getting back to today's tip/trick.  This is best if you use medium/large potatoes, but if your potatoes are from a 5lb bag & they are smaller, just do less time.  I used some smaller potatoes this time & a few of them got a little overcooked & tough, but the others were perfect.  Just adjust your time accordingly!  Enjoy!  What are your favorite ways to eat a baked potato?

Crockpot Baked Potatoes

• Russet Potatoes
• Olive Oil
• Kosher Salt
• Foil

1. Rinse & scrub potatoes.
2. Pierce potatoes with a fork.
3. Rub potatoes in olive oil & sprinkle with kosher salt.  (I lined my potatoes up on the foil drizzled olive oil on top of each one.  With one had I rubbed the oil on the potato, with the other I sprinkled salt as I rotated the potato.
4. Wrap in foil & bake on low for 7-8 hours.
5. Split & top with your favorite toppings!

*Olive oil & salt are optional, but they make it taste so good!  

**You can stack your potatoes if you have a smaller slow cooker, but if you only have a large one & they are all on the bottom of the crockpot, check the potatoes's doneness at the 7 hour mark.

I am one of those people who use the crockpot year round.  In the summer it's great for not heating up your house, & in the fall/winter it's great for making soups & lazy dinners.  This is one of those "aha!" ideas that is great for busy days. Throw some baked potatoes in the crock pot in the morning, turn it on, & have a baked potato bar for dinner!  We usually just heat up a can of chili, add some extra seasonings, & top our potatoes with the chili & a little cheese & sour cream.  It's one of our favorite Fall dinners & I am jumping on the bandwagon for Fall.  I am in soup mode already.  I could eat it all year round.

Anyway, getting back to today's tip/trick.  This is best if you use medium/large potatoes, but if your potatoes are from a 5lb bag & they are smaller, just do less time.  I used some smaller potatoes this time & a few of them got a little overcooked & tough, but the others were perfect.  Just adjust your time accordingly!  Enjoy!  What are your favorite ways to eat a baked potato?

Crockpot Baked Potatoes

• Russet Potatoes
• Olive Oil
• Kosher Salt
• Foil

1. Rinse & scrub potatoes.
2. Pierce potatoes with a fork.
3. Rub potatoes in olive oil & sprinkle with kosher salt.  (I lined my potatoes up on the foil drizzled olive oil on top of each one.  With one had I rubbed the oil on the potato, with the other I sprinkled salt as I rotated the potato.
4. Wrap in foil & bake on low for 7-8 hours.
5. Split & top with your favorite toppings!

*Olive oil & salt are optional, but they make it taste so good!  

**You can stack your potatoes if you have a smaller slow cooker, but if you only have a large one & they are all on the bottom of the crockpot, check the potatoes's doneness at the 7 hour mark.

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Pesto Chicken & Summer Squash Skewers

If your garden is anything like mine, it is bursting with zucchini & yellow squash!  I am constantly trying to come up with new ways to use up those fresh vegetables.  This meal is incredibly simple, especially if you use store bought pesto.  Easy peasy & full of flavor!  What more could you want?  Try this dish with my favorite Garlic Parmesan Orzo & you will not be sorry!

Pesto Chicken & Summer Squash Skewers

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

• 2 boneless skinless chicken breasts
• 1 zucchini
• 1 yellow squash
• 1/2 cup prepared pesto (I just used store-bought Classico Basil Pesto Sauce)
• Salt & Pepper

1. Cut the chicken, zucchini, & yellow squash into 1/2-inch to 1-inch cubes/pieces.  Put into a large bowl. (I did the chicken smaller & the zucchini/squash bigger because the chicken takes longer to cook than the veggies & you don't want to over-cook the zucchini/squash.)
2. Season with salt & pepper & add the pesto.  Toss to coat all the chicken & vegetables in the pesto sauce. 
3. Skewer chicken & vegetables onto pre-soaked bamboo/wooden skewers leaving a tiny gap between each piece for more even cooking.  
4. Grill on medium heat for 4-5 minutes each side; turning once.  Cook until chicken is no longer pink.

If your garden is anything like mine, it is bursting with zucchini & yellow squash!  I am constantly trying to come up with new ways to use up those fresh vegetables.  This meal is incredibly simple, especially if you use store bought pesto.  Easy peasy & full of flavor!  What more could you want?  Try this dish with my favorite Garlic Parmesan Orzo & you will not be sorry!

Pesto Chicken & Summer Squash Skewers

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

• 2 boneless skinless chicken breasts
• 1 zucchini
• 1 yellow squash
• 1/2 cup prepared pesto (I just used store-bought Classico Basil Pesto Sauce)
• Salt & Pepper

1. Cut the chicken, zucchini, & yellow squash into 1/2-inch to 1-inch cubes/pieces.  Put into a large bowl. (I did the chicken smaller & the zucchini/squash bigger because the chicken takes longer to cook than the veggies & you don't want to over-cook the zucchini/squash.)
2. Season with salt & pepper & add the pesto.  Toss to coat all the chicken & vegetables in the pesto sauce. 
3. Skewer chicken & vegetables onto pre-soaked bamboo/wooden skewers leaving a tiny gap between each piece for more even cooking.  
4. Grill on medium heat for 4-5 minutes each side; turning once.  Cook until chicken is no longer pink.

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Easy Grilled Summer Vegetables & Sausage

I have got a super delicious, easy dinner for you to make this summer!  It seriously cannot get any easier & you don't have to heat up your house either because you cook it in a foil packet on your grill!  Sounds great right?  It is!  I am totally in love with this dinner because I can find most of these ingredients in my own garden, which is fabulous.  Plus, it's incredibly light, yet filling for a healthier dinner to keep your waistline in check. Gotta look good in that swim suit you are sporting at the pool, you know what I'm sayin'?  

All you need is some fresh garden veggies, sliced.

Some lean Turkey Polska Kielbasa, sliced.

Then spray your foil with pan spray, layer the veggies & sausage, & sprinkle with your favorite seasonings.

Then fold your packet lengthwise first, & then widthwise.  Flip it over & repeat with an extra piece of foil, to keep everything intact.  Grill 4-5 minutes on each side!  Voila!

Oh & you can totally do this while camping as well.  Easy peasy!  Cut all your veggies ahead of time & store them in containers then just throw them in the foil pouch, add seasoning, fold it up, & stick it in the coals of the fire.  For real! We served our sausage & veggies with my Garlic Parmesan Orzo & it was insanely delicious!  We loved this dinner!

Easy Grilled Summer Vegetables & Sausage

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

• 1 yellow squash
• 1 zucchini
• 1 small red onion
• 1 green pepper
• 1 red pepper
• 1 (13oz) package Turkey Polska Kielbasa (or other favorite summer sausage)
• Weber N'Orleans Cajun or other favorite seasoning

1. Slice all the vegetables about the same thickness; you may use a mandoline slicer if that helps.
2. Slice sausage into rounds.
3. Lightly spray a piece of foil.  Add desired vegetables & sausage.  Season heavily with favorite grilling seasoning.
4. Fold the foil lengthwise first (hot dog style), then widthwise (hamburger style) to form a packet.  Flip it over onto another piece of foil & repeat the folds to keep everything intact.
5. Grill on medium-high heat in the foil packets for 4-5 minutes per side (2 sides.)  Open the packet, taste & adjust seasonings if desired.  I highly recommend serving this with my Garlic Parmesan Orzo.

* For a light grilled char on the vegetables: Carefully open up the foil packet, close the lid of your grill, & allow the vegetables to brown up the last few minutes of cooking.

I have got a super delicious, easy dinner for you to make this summer!  It seriously cannot get any easier & you don't have to heat up your house either because you cook it in a foil packet on your grill!  Sounds great right?  It is!  I am totally in love with this dinner because I can find most of these ingredients in my own garden, which is fabulous.  Plus, it's incredibly light, yet filling for a healthier dinner to keep your waistline in check. Gotta look good in that swim suit you are sporting at the pool, you know what I'm sayin'?  

All you need is some fresh garden veggies, sliced.

Some lean Turkey Polska Kielbasa, sliced.

Then spray your foil with pan spray, layer the veggies & sausage, & sprinkle with your favorite seasonings.

Then fold your packet lengthwise first, & then widthwise.  Flip it over & repeat with an extra piece of foil, to keep everything intact.  Grill 4-5 minutes on each side!  Voila!

Oh & you can totally do this while camping as well.  Easy peasy!  Cut all your veggies ahead of time & store them in containers then just throw them in the foil pouch, add seasoning, fold it up, & stick it in the coals of the fire.  For real! We served our sausage & veggies with my Garlic Parmesan Orzo & it was insanely delicious!  We loved this dinner!

Easy Grilled Summer Vegetables & Sausage

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

• 1 yellow squash
• 1 zucchini
• 1 small red onion
• 1 green pepper
• 1 red pepper
• 1 (13oz) package Turkey Polska Kielbasa (or other favorite summer sausage)
• Weber N'Orleans Cajun or other favorite seasoning

1. Slice all the vegetables about the same thickness; you may use a mandoline slicer if that helps.
2. Slice sausage into rounds.
3. Lightly spray a piece of foil.  Add desired vegetables & sausage.  Season heavily with favorite grilling seasoning.
4. Fold the foil lengthwise first (hot dog style), then widthwise (hamburger style) to form a packet.  Flip it over onto another piece of foil & repeat the folds to keep everything intact.
5. Grill on medium-high heat in the foil packets for 4-5 minutes per side (2 sides.)  Open the packet, taste & adjust seasonings if desired.  I highly recommend serving this with my Garlic Parmesan Orzo.

* For a light grilled char on the vegetables: Carefully open up the foil packet, close the lid of your grill, & allow the vegetables to brown up the last few minutes of cooking.

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Copycat KFC Cole Slaw

I love KFC Cole Slaw!  I hardly ever eat at KFC because we try not to eat out that often, but when I do, I always get the cole slaw & biscuit for the sides.  There is just something mouthwatering about that sweet, crunchy side dish that makes me scarf it down.  I love it!  This copycat version is fabulous!  The longer it sits, the better it gets, so make this ahead of time & give it time to marry in the fridge.  You are going to love it!

Copycat KFC Cole Slaw

Recipe lightly altered from Mom on Timeout by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup light mayonnaise
• 1/4 cup buttermilk (or milk plus 1/4 tsp lemon juice; let sit 5 min before using)
• 1 1/2 Tbsp apple cider vinegar
• 2 Tbsp lemon juice
• 1/3 cup sugar
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/2 tsp celery seed or celery salt
• 16oz shredded bagged cole slaw cabbage mix

1. Whisk everything but the cole slaw mix in a medium to large bowl.  Taste the dressing & season with extra salt & pepper if desired.
2. Add cole slaw cabbage mix & stir thoroughly.
3. Let cole slaw chill & break down in the fridge for a minimum of 2-3 hours.  Stir again before serving.

I love KFC Cole Slaw!  I hardly ever eat at KFC because we try not to eat out that often, but when I do, I always get the cole slaw & biscuit for the sides.  There is just something mouthwatering about that sweet, crunchy side dish that makes me scarf it down.  I love it!  This copycat version is fabulous!  The longer it sits, the better it gets, so make this ahead of time & give it time to marry in the fridge.  You are going to love it!

Copycat KFC Cole Slaw

Recipe lightly altered from Mom on Timeout by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup light mayonnaise
• 1/4 cup buttermilk (or milk plus 1/4 tsp lemon juice; let sit 5 min before using)
• 1 1/2 Tbsp apple cider vinegar
• 2 Tbsp lemon juice
• 1/3 cup sugar
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/2 tsp celery seed or celery salt
• 16oz shredded bagged cole slaw cabbage mix

1. Whisk everything but the cole slaw mix in a medium to large bowl.  Taste the dressing & season with extra salt & pepper if desired.
2. Add cole slaw cabbage mix & stir thoroughly.
3. Let cole slaw chill & break down in the fridge for a minimum of 2-3 hours.  Stir again before serving.

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Roasted Cauliflower Au Gratin

*Disclaimer:  I received free product from Shirley J as inspiration for this post.  This post is written by me.  All opinions are 100% mine.  You can read my advertising & disclosure policy HERE.

I have a confession to make...I might have made this confession before, but I will say it again.  We rarely eat vegetables.  You would think since I am a mom, I would make sure we eat them, but I just hardly ever make them.  My kids do like raw vegetables, like carrots & broccoli dipped in ranch or hummus.  We occasionally have vegetables like that for lunch with our sandwiches, but vegetables every night with dinner hardly ever happens.  I need to get better at it.  I really do like vegetables, way more than I did growing up, so I don't know why I skip it.  

Anyway, we made this Roasted Cauliflower Au Gratin for dinner one night with some grilled chicken & they were absolutely incredible.  I think roasting them paired with the cheese sauce made them extra desirable.  This is another recipe made easy with Shirley J Whisk Bliss.  I love it!  Whisk Bliss dissolves easily in water & all you have to do is boil it to thicken it up.  I over guessed how much sauce we would need for this recipe so it's quite saucy in the pictures, but I adjusted the recipe for you all.

Don't forget to enter the giveaway.  It ends at midnight tomorrow, so you better get to entered.  You could win some Whisk Bliss to make this with your dinner!

Roasted Cauliflower Au Gratin

Recipe altered from The Shiksa in the Kitchen by: Amber (Dessert Now, Dinner Later!)

• 2 1/2 lbs fresh cauliflower
• 3 Tbsp unsalted butter, melted
• 1 tsp minced garlic (I prefer to use Gourmet Garden Chunky Garlic)
• 3/4 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 1/2 cups water
• 6 Tbsp Shirley J Whisk Bliss
• 2/3 cup mild cheddar cheese plus 3 Tbsp for the topping
• 3 Tbsp panko bread crumbs

1. Wash & cut florets off the stem of the cauliflower.  Combine melted butter, minced garlic, salt & pepper in a bowl.  Toss florets in the butter mixture & spread out on a foil lined baking sheet.  
2. Bake at 425*F for 10 minutes.  Stir/toss cauliflower & cook 15 minutes more until browned & roasted.
3. In a saucepan on the stove top whisk water & Shirley J Whisk Bliss.  Bring to a boil & add 2/3 cup mild cheddar cheese.  Stir until melted.
4. Spray a 8" or 9" square baking dish with pan spray.  Add roasted cauliflower & top with cheese sauce.  Then sprinkle with 3 Tbsp each of mild cheddar cheese & panko bread crumbs.  
5. Place in the oven & BROIL for 3-4 minutes until browned & bubbling on top.

*Disclaimer:  I received free product from Shirley J as inspiration for this post.  This post is written by me.  All opinions are 100% mine.  You can read my advertising & disclosure policy HERE.

I have a confession to make...I might have made this confession before, but I will say it again.  We rarely eat vegetables.  You would think since I am a mom, I would make sure we eat them, but I just hardly ever make them.  My kids do like raw vegetables, like carrots & broccoli dipped in ranch or hummus.  We occasionally have vegetables like that for lunch with our sandwiches, but vegetables every night with dinner hardly ever happens.  I need to get better at it.  I really do like vegetables, way more than I did growing up, so I don't know why I skip it.  

Anyway, we made this Roasted Cauliflower Au Gratin for dinner one night with some grilled chicken & they were absolutely incredible.  I think roasting them paired with the cheese sauce made them extra desirable.  This is another recipe made easy with Shirley J Whisk Bliss.  I love it!  Whisk Bliss dissolves easily in water & all you have to do is boil it to thicken it up.  I over guessed how much sauce we would need for this recipe so it's quite saucy in the pictures, but I adjusted the recipe for you all.

Don't forget to enter the giveaway.  It ends at midnight tomorrow, so you better get to entered.  You could win some Whisk Bliss to make this with your dinner!

Roasted Cauliflower Au Gratin

Recipe altered from The Shiksa in the Kitchen by: Amber (Dessert Now, Dinner Later!)

• 2 1/2 lbs fresh cauliflower
• 3 Tbsp unsalted butter, melted
• 1 tsp minced garlic (I prefer to use Gourmet Garden Chunky Garlic)
• 3/4 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 1/2 cups water
• 6 Tbsp Shirley J Whisk Bliss
• 2/3 cup mild cheddar cheese plus 3 Tbsp for the topping
• 3 Tbsp panko bread crumbs

1. Wash & cut florets off the stem of the cauliflower.  Combine melted butter, minced garlic, salt & pepper in a bowl.  Toss florets in the butter mixture & spread out on a foil lined baking sheet.  
2. Bake at 425*F for 10 minutes.  Stir/toss cauliflower & cook 15 minutes more until browned & roasted.
3. In a saucepan on the stove top whisk water & Shirley J Whisk Bliss.  Bring to a boil & add 2/3 cup mild cheddar cheese.  Stir until melted.
4. Spray a 8" or 9" square baking dish with pan spray.  Add roasted cauliflower & top with cheese sauce.  Then sprinkle with 3 Tbsp each of mild cheddar cheese & panko bread crumbs.  
5. Place in the oven & BROIL for 3-4 minutes until browned & bubbling on top.

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Honey Glazed Carrots

I am probably one of the worst moms when it comes to the vegetable department.  I am really good at cooking dinners, but not so good at making sure we have a vegetable to go with it.  This is a great side dish that is minimal fuss & has a hint of sweet that helps the kids eat their veggies.  Who doesn't like sweetened carrots?  I loved them!

Honey Glazed Carrots

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

• 1/2 Tbsp extra virgin olive oil
• 1 lb baby carrots (the smaller the quicker they cook)
• 3/4 cup chicken broth
• 1/3 cup honey
• 1 Tbsp white wine vinegar
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 Tbsp butter

1. Heat oil in a skillet over medium-high heat.  Add carrots & cook, stirring once, until starting to brown about 2 minutes.
2. Add chicken broth, honey, vinegar, salt & pepper.  Bring to a boil.  Reduce to a simmer, COVER, & cook for 10 minutes. 
3. Remove lid & cook an additional 7-9 minutes more until carrots are tender, & the liquid is syrupy (almost completely evaporated.)
4. Remove skillet from heat, add butter & swirl until melted.  Adjust seasonings if needed.  Serve hot.

I am probably one of the worst moms when it comes to the vegetable department.  I am really good at cooking dinners, but not so good at making sure we have a vegetable to go with it.  This is a great side dish that is minimal fuss & has a hint of sweet that helps the kids eat their veggies.  Who doesn't like sweetened carrots?  I loved them!

Honey Glazed Carrots

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

• 1/2 Tbsp extra virgin olive oil
• 1 lb baby carrots (the smaller the quicker they cook)
• 3/4 cup chicken broth
• 1/3 cup honey
• 1 Tbsp white wine vinegar
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 Tbsp butter

1. Heat oil in a skillet over medium-high heat.  Add carrots & cook, stirring once, until starting to brown about 2 minutes.
2. Add chicken broth, honey, vinegar, salt & pepper.  Bring to a boil.  Reduce to a simmer, COVER, & cook for 10 minutes. 
3. Remove lid & cook an additional 7-9 minutes more until carrots are tender, & the liquid is syrupy (almost completely evaporated.)
4. Remove skillet from heat, add butter & swirl until melted.  Adjust seasonings if needed.  Serve hot.

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Summer Vegetable Parmesan Bake

I have been looking for a recipe to this dish I tried a while back at a gathering & wasn't having much success.  It was a wonderful summer vegetable dish!  It had sliced squash, zucchini, tomatoes, & potatoes layered in this casserole, topped with parmesan cheese, & that might have been all it was, but I felt it might have had something in it.  I had kind of given up on finding the exact recipe, but then something wonderful happened.  I was recently eating at one of my favorite restaurants, called Tucanos, for my birthday & they serve similar grilled vegetables with parmesan cheese as part of their churrasco (meat dinner service.)  The server told us it was flavored with Italian dressing & parmesan cheese.  I was like, "Perfect!"  So I went home & made this vegetable bake that turned out quite nicely.  The colors are vibrant & it's delicious to eat!

Summer Vegetable Parmesan Bake

Recipe adapted from Budget Bytes by: Amber (Dessert Now, Dinner Later!)

• Olive Oil
• 1/2 medium white onion, small diced
• 1 tsp garlic
• 1 medium yellow squash
• 1 medium zucchini squash
• 1 medium red potato
• 2 roma tomatoes
• 4 Tbsp Light Italian Dressing
• 1 cup parmesan cheese
• Salt & Pepper

1. Preheat oven to 400*F.  In a saute pan, heat a small amount of oil over medium heat.  Add onion & garlic & cook for 5 minutes or until softened.
2. Grease a 9x9 square baking dish & spread the softened onions across the bottom.
3. Thinly slice the yellow squash, zucchini squash, red potato, & roma tomatoes by hand or using a mandoline.  Layer alternately in the pan on top of the onions.  
4. Salt & pepper the tops of the vegetables & then drizzle the Italian dressing evenly over the vegetables.
5. Cover with foil & bake for 30 minutes.  Remove from oven, take off the foil & sprinkle the parmesan cheese over the top.  Bake uncovered for an additional 15-20 minutes or until the cheese browns.

I have been looking for a recipe to this dish I tried a while back at a gathering & wasn't having much success.  It was a wonderful summer vegetable dish!  It had sliced squash, zucchini, tomatoes, & potatoes layered in this casserole, topped with parmesan cheese, & that might have been all it was, but I felt it might have had something in it.  I had kind of given up on finding the exact recipe, but then something wonderful happened.  I was recently eating at one of my favorite restaurants, called Tucanos, for my birthday & they serve similar grilled vegetables with parmesan cheese as part of their churrasco (meat dinner service.)  The server told us it was flavored with Italian dressing & parmesan cheese.  I was like, "Perfect!"  So I went home & made this vegetable bake that turned out quite nicely.  The colors are vibrant & it's delicious to eat!

Summer Vegetable Parmesan Bake

Recipe adapted from Budget Bytes by: Amber (Dessert Now, Dinner Later!)

• Olive Oil
• 1/2 medium white onion, small diced
• 1 tsp garlic
• 1 medium yellow squash
• 1 medium zucchini squash
• 1 medium red potato
• 2 roma tomatoes
• 4 Tbsp Light Italian Dressing
• 1 cup parmesan cheese
• Salt & Pepper

1. Preheat oven to 400*F.  In a saute pan, heat a small amount of oil over medium heat.  Add onion & garlic & cook for 5 minutes or until softened.
2. Grease a 9x9 square baking dish & spread the softened onions across the bottom.
3. Thinly slice the yellow squash, zucchini squash, red potato, & roma tomatoes by hand or using a mandoline.  Layer alternately in the pan on top of the onions.  
4. Salt & pepper the tops of the vegetables & then drizzle the Italian dressing evenly over the vegetables.
5. Cover with foil & bake for 30 minutes.  Remove from oven, take off the foil & sprinkle the parmesan cheese over the top.  Bake uncovered for an additional 15-20 minutes or until the cheese browns.

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Sweet Cole Slaw

When summer hits, we BBQ at least every weekend.  We love to invite friends over, but even if we don't have company, we still go all out as if we were having a get-together with side dishes & grilled corn on the cob.  I love salads.  Pasta, potato, macaroni.  So of course I love cole slaw as well.  It is so cheap & easy to make.  My cole slaw hating husband even said he loved this cole slaw.  So creamy, sweet, & crunchy!  

Sweet Cole Slaw

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

• 1/2 head cabbage, thinly shredded (can even do part green part purple)
• 1-2 small carrots, shredded (like shredded cheese)
• 1/2 small onion, chopped small (red will make the color pop, but I had white on hand)
• 1 cup light mayonnaise (this is really creamy; to make it lighter start at 1/2 cup & go from there until desired texture)
• 1/4 cup sugar
• 2 Tbsp apple cider vinegar
• 1 tsp celery seed or celery salt (I use celery salt & then just add pepper to taste)
• Salt & Pepper to taste
• *Optional: 1 cup raisins or dried cranberries for extra color/sweetness

1. Combine first 3 ingredients in a bowl.  
2. In a separate bowl, combine the last 5 ingredients to make the dressing.
3. Toss dressing in slaw & let marinate in fridge for at least 30min-1 hour before serving.  Enjoy!

*Makes around 8 servings.

When summer hits, we BBQ at least every weekend.  We love to invite friends over, but even if we don't have company, we still go all out as if we were having a get-together with side dishes & grilled corn on the cob.  I love salads.  Pasta, potato, macaroni.  So of course I love cole slaw as well.  It is so cheap & easy to make.  My cole slaw hating husband even said he loved this cole slaw.  So creamy, sweet, & crunchy!  

Sweet Cole Slaw

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

• 1/2 head cabbage, thinly shredded (can even do part green part purple)
• 1-2 small carrots, shredded (like shredded cheese)
• 1/2 small onion, chopped small (red will make the color pop, but I had white on hand)
• 1 cup light mayonnaise (this is really creamy; to make it lighter start at 1/2 cup & go from there until desired texture)
• 1/4 cup sugar
• 2 Tbsp apple cider vinegar
• 1 tsp celery seed or celery salt (I use celery salt & then just add pepper to taste)
• Salt & Pepper to taste
• *Optional: 1 cup raisins or dried cranberries for extra color/sweetness

1. Combine first 3 ingredients in a bowl.  
2. In a separate bowl, combine the last 5 ingredients to make the dressing.
3. Toss dressing in slaw & let marinate in fridge for at least 30min-1 hour before serving.  Enjoy!

*Makes around 8 servings.

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