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Friday, October 24, 2014

Pumpkin Sage Mashed Sweet Potatoes #plantprotein

Pumpkin Sage Mashed Sweet Potatoes

There is something very satisfying about taking a beloved food like "loaded mashed potatoes" or regular butter and cream mashed potatoes and making it into something that is tasty but not quite as heavy on the hips. ;)

I really got into making "healthier options" when we did our Clean Eating Challenge last October. While we didn't stick to the non-processed/clean eating 100%, we are so much better when it comes to cooking and grocery shopping as far as not buying a ton of junk.

Pumpkin Sage Mashed Sweet Potatoes

Now obviously we haven't completely giving up our favorite comfort foods but we do tend to eat less of them.

Something new I've been working on this year? Mashed Sweet Potatoes!!

Thomas really got me into eating Sweet Potatoes but when we first got married the Sweet Potatoes that we ate were covered in butter, brown sugar and marshmallows haha. That trend turned into having sweet potatoes instead of baked potatoes and now I'm working on us having more mashed sweet potatoes instead of regular ones!

Pumpkin Sage Mashed Sweet Potatoes


I realized, while I was working on this recipe, that our brains are programmed to think of sweet potatoes and anything pumpkin flavored as being sugary sweet. Oh and when I say "our brains" I mean my family, not everyone. 

Big Bear and my mom were my taste testers when I was making and re-making the recipe for Pumpkin Sage Mashed Sweet Potatoes. I was determined to make it perfect and even though I liked it, they thought it was missing something. They insisted that they needed to be sweeter.

No matter how many times I tried to explain that I was going for a savory Pumpkin Sage Mashed Sweet Potato flavor they just were not satisfied.

Pumpkin Sage Mashed Sweet Potatoes

I was NOT going to be adding any sugar to these Pumpkin Sage Mashed Sweet Potatoes so I decided to up the pumpkin and up the Vanilla Almond Milk! That did the trick... ooo and I may have used Pumpkin PIE MIX instead of canned pumpkin.

I sent BigBear to the store for me.... yes and then I didn't check my label well. I kept making and remaking and remaking and I just couldn't figure out why the sweet taste was faintly present. Yeah... it was because I was using Pumpkin Pie Mix instead of canned pumpkin! 


Oh well, haha BigBear might not have been happy with the plain ol Pumpkin Sage Mashed Sweet Potatoes after all since he really wanted them to have a hint of sweet! 

Perhaps he picked up the pumpkin pie mix on purpose. ;) He WANTED the Mashed Sweet Potatoes to be sweet haha. 

Speaking of mashed Sweet Potatoes, my aunt sent me a  bag of them by way of my mom the other day! Looks like I need to whip up another pot of Pumpkin Sage Mashed Sweet Potatoes to go with dinner tonight!
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Pumpkin Sage Mashed Sweet Potatoes
By: Angie Barrett
10/24/14
6-8 servings                                                           (Click to Print)
             



                                                   
Ingredients 

3 medium sweet potatoes, peeled and cubed
1.5 cups Vanilla Almond Milk (or Vanilla SoyMilk)
4 tablespoons butter
1 cup canned pumpkin pie mix
1 tablespoon dried sage

Directions 

Bring a large stock pot of water to a boil. Add cubed sweet potatoes and cook until fork tender. (About 15-20 minutes)

Drain potatoes and return to pot. Mash with a fork or a potato mashed.

Stir in butter and Vanilla Almond Milk.

Stir in pumpkin pie mix and sage. Taste. Season to Taste.


This conversation is sponsored by Silk. The opinions and text are all mine.

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Thursday, October 23, 2014

Hunt's® 'Classic' Skillet Lasagna

This is a Sponsored post written by me on behalf of Hunt’s® for SocialSpark. All opinions are 100% mine.
Super Easy Skillet Lasagna
Sometimes I over complicate things. Sometimes I really, REALLY over complicating things when it comes to food. I want simple but then I end up making elaborate food because I feel like if it's super simple that it's not worthy of lunch or dinner.

Or if it is worthy of dinner it isn't really worthy of sharing on the blog.

You know, because BBQ Chicken and mac & cheese isn't really a "blog worthy" recipe/post. haha
I'll over complicate things until I actually make something like this skillet lasagna that is both easy and delicious!

That's when I start kicking myself in the rear and wondering why I don't make meals like this more often!

What You'll need for Skillet Lasagna

I've told you before that BigBear's first question when he gets off of work is always "What's for dinner?"
Normally I answer with "I don't know" and then start to search for quick weeknight meals before dashing to the store or I end up making something up at home.

However when he came home from work Saturday  and asked "What's for lunch?" (he only works a half day on Saturday), I was more than proud to point at the skillet on the stove and announce that lunch was ready!

So for this Skillet Lasagna you'll need:

8 ounces dry bowtie (farfalle) pasta, uncooked
1 cup part-skim ricotta cheese
1/3 cup Kraft® Grated Parmesan Cheese
2 tablespoons water
1/4 teaspoon ground black pepper
12 ounces Italian pork sausage
1/3 cup chopped yellow onion (I used onion powder since BigBear can't eat onions)
2 cans (14.5 oz each) or 1 can (28 oz) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 can (6 oz each) Hunt's® Tomato Paste
1-1/2 cups shredded part-skim mozzarella cheese, divided

Browning the Sausage for  Skillet Lasagna

Cook pasta according to package directions, omitting salt. Meanwhile, combine ricotta cheese, Parmesan cheese, water and pepper in small bowl; set aside.

Heat large skillet over medium-high heat. 

Add sausage and onion; cook 3 to 5 minutes or until sausage is crumbled and onion is tender, stirring occasionally. Drain

Adding the tomatoes for the Skillet Lasagna

Add un-drained tomatoes & tomato paste.

Add the cheese for the Skillet Lasagna

Add 3/4 cup mozzarella cheese.


Adding the pasta for the Skillet Lasagna

Add cooked pasta to skillet.

Ready for the topping!

Stir to combine.

Classic' Skillet Lasagna is almost done!

Dollop spoonfuls of ricotta mixture on top of pasta mixture. Sprinkle with remaining mozzarella cheese.

Skillet Lasagna

Reduce heat to low; cover and cook 2 to 3 minutes or until ricotta mixture is hot and mozzarella cheese melts.


Keep Calm and Tomato On!!

In about 30 minutes you'll have dinner (or lunch) ready to hit the table!

Hunt's® Diced Tomatoes with Basil, Garlic and Oregano

I've pretty much been buying diced tomatoes in a can since I started to cook. Only recently did I start making tomato sauce from scratch. Now while I do occasionally still make it from scratch I always have diced/canned tomatoes in my pantry!

While I also switch from brands to brands, I always find myself coming back to Hunts because it's the brand I know and love.

Hunt's® cans each tomato for the diced, stewed, and whole varieties within hours of picking it from the field, and uses FlashSteam® (a proprietary, natural peeling method using steam from hot water) to peel the tomatoes! Their tomato are 100% natural  and have no artificial preservatives! 


Easy Skillet Lasagna! Perfect for Weeknight Meals!

Did you know that October is National Tomato month? That's the perfect reason to make this Skillet Lasagna! Or try one of the 12 new Hunt's/KRAFT recipes! http://www.hunts.com/hunts-tomatoes-kraft-parmesan-cheese-recipes

Hunt’s® has teamed up with KRAFT® for a second year to create 12 new signature recipes featuring Hunt’s® canned tomatoes and KRAFT® Parmesan Cheese. Featuring a variety of flavors and ingredients, these new recipes include Weeknight Mini Meatloaves, Nacho Macaroni and Cheese Bake, Slow Cooker Mushroom Spinach Lasagna and more!

Other recipes include:

Easy Chicken Parmesan

30-Minute Chili

Pesto Pomodoro Chicken

Chorizo Bolognese

Hunt's® 'Classic' Skillet Lasagna
By: Angie Barrett
10/20/14
Makes 6 servings                                                          (Click to Print)
Ingredients 
8 ounces dry bowtie (farfalle) pasta, uncooked
1 cup part-skim ricotta cheese
1/3 cup Kraft® Grated Parmesan Cheese
2 tablespoons water
1/4 teaspoon ground black pepper
12 ounces Italian pork sausage
1/3 cup chopped yellow onion (I used onion powder since BigBear can't eat onions)
2 cans (14.5 oz each) or 1 can (28 oz) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 can (6 oz each) Hunt's® Tomato Paste
1-1/2 cups shredded part-skim mozzarella cheese, divided
Directions 
Cook pasta according to package directions, omitting salt. Meanwhile, combine ricotta cheese, Parmesan cheese, water and pepper in small bowl; set aside.

Heat large skillet over medium-high heat.

Add sausage and onion; cook 3 to 5 minutes or until sausage is crumbled and onion is tender, stirring occasionally. Drain.
Add undrained tomatoes, tomato paste, 3/4 cup mozzarella cheese and cooked pasta to skillet; stir to combine. Dollop spoonfuls of ricotta mixture on top of pasta mixture.

Sprinkle with remaining mozzarella cheese. Reduce heat to low; cover and cook 2 to 3 minutes or until ricotta mixture is hot and mozzarella cheese melts.

Recipe used WITH PERMISSION from Hunts and KRAFT http://www.hunts.com/recipes-Hunts-Classic-Skillet-Lasagna-6155

Also please in for the Hunt's Twitter Party October 29th, 2014 11am-12pm!








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Tuesday, October 21, 2014

Garlic Shrimp and Sausage Linguine {Pasta for Two} #IHeartDreamfields

Garlic Shrimp and Sausage Linguine {Pasta for Two} #IHeartDreamfields

I think that I may be onto something...it MAY actually be possible to cook pasta for dinner without making enough to feed an army! Wait... what?! I know, I know. I was skeptical at first too!

Whenever I make pasta for dinner I normally make enough to feed the entire neighborhood plus some.

But within the last few weeks I've actually cooked pasta for two more than once! I might be working towards conquering my pasta cooking demons! O ok, maybe that's taking it to far but I have had to take a sharpie to my pasta boxes recently to mark out the oz # on the box and rewrite the amount of pasta left in the box. I know, I know... pasta left in the box? Alright, I know it's odd but it just so happens that it IS possible to just make pasta for two!

Garlic Shrimp and Sausage Linguine {Pasta for Two} #IHeartDreamfields

The pasta that I'm sharing with you today is one that BigBear has fallen in love with. Now I'm not trying to brag but most of the time he loves the food I make, but to be honest when it comes to pasta he is normally like ..mm it's good.

I know. It's weird. I freak out over pasta and could eat it every day! Big Bear is normally just ehh, it's pasta. Yum.


But for this Garlic Shrimp and Sausage Linguine he actually said it was amazing and super delicious. You know, from BigBear that means a lot! haha

Garlic Shrimp and Sausage Linguine {Pasta for Two} #IHeartDreamfields






You could really make this with any shape of pasta but I chose Dreamfield's Linguine!

I also used JUMBO shrimp because I used them a few months ago and fell in love with them. They are so much better than regular sized shrimp haha.

Oh and since we're talking about the shrimp, yeah...I know grated cheese onto this pasta and it has shrimp in it and that's supposedly a huge no no in the food world........ OOPS. It'll be ok, really. It's super good with the cheese. ;)

Garlic Shrimp and Sausage Linguine {Pasta for Two} #IHeartDreamfields


You know what else is really awesome? October is National Pasta Month!!! YES! That totally means that I can eat pasta every day right? Please, oh please tell me that is what that means! My life would be complete! :)

Dreamfields wants to celebrate this because, well because they are all  about pasta! :)


Did you know that a one-cup cooked serving of Dreamfields pasta (2 oz. dry)  provides 5 grams of fiber and 7 grams of protein!?!
Visit www.DreamfieldsFoods.com to learn more about Dreamfields!
PLUS  Every day during the month of October they will  be featuring a brand new pasta recipe on their facebook page
Garlic Shrimp and Sausage Linguine {Pasta for Two} #IHeartDreamfields


Dreamfields is also giving away 1 (ONE) Dreamfields family pack of pasta + a $25 gift card to one lucky BigBearsWife.com reader! Check out the giveaway under the recipe! 
.
Garlic Shrimp and Sausage Linguine {Pasta for Two}
By: Angie Barrett
10/21/14
Makes 2 servings
                                                                   (Click to Print)
Ingredients 

4 medium tomatoes, chopped
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 tablespoon garlic powder
1/2 teaspoon pepper
1 tablespoon  sugar
12 oz sausage (I used 3 medium sausage links)
1 teaspoon garlic powder
12 Jump Shrimp, peeled
5 oz DreamFields Linguine
Water

Directions 

Chop tomatoes and add them to a large stock pot. Stir in the basil, Italian seasoning, 1 tablespoon garlic powder, pepper and sugar. Cover and simmer over low heat for 45 minutes.

Stir and carefully puree tomato sauce until smooth. If tomato sauce it too thick add a bit of water until thinned to desired consistency.  Set aside.

Bring a medium pot of water to a boil. Add Linguine noodles and cook for about 10 minutes or until tender. Drain when done.

While the noodles are cooking, heat a medium skillet and cook sausage links until done. Remove cooked sausage from skillet and cut into 1 inch thick coins.

Add peeled shrimp to the skillet. Sprinkle with garlic powder. Cook for 3-4 minutes or until shrimp has curled and turned pink.

Add the sausage and shrimp to sauce and stir.

To plate:

Swirl drained  Linguine onto plates. Top with Garlic Shrimp and Sausage tomato sauce.

Makes 2 servings





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Friday, October 10, 2014

Witches Brew {Cream Cheese Halloween Dip} #plantprotein



I've always been fascinated with witches and Halloween. I literally think that the enchantment of Halloween is woven into my DNA.

My husband may keep me from turning the house into a Halloween masterpiece before October but on October 1st all of the rules are gone and the house is MINE!



I set out a few things the other day but today I really got into it and decorated the living room and even convinced BigBear to set up the "graveyard" in the flower beds! haha.

I've got my Halloween Wreath on the door and my "Halloween Menu" of "Bat Wings, Spider Fangs and Witches Brew" hanging on the wall! Speaking of Witches Brew... would you care for some? ;)



I plan on having another Halloween Dinner party this year and this Witches Brew will totally be on the menu! It comes together in a snap and it is just perfectly spooky for Halloween!

I found this little black plastic cauldron at Target (it came with a weird green drink mix but I just tossed that haha) and the gummy eyeballs and worms are from there too! Target had some other gummy eyeballs but the ones from TreatStreet were the best looking ones!



Now I did make this with Almond Milk and Pistachio pudding BUT if you're serving this at a party and aren't sure if anyone has a nut allergy just change it up a bit and make this with Soy Milk and Cheesecake or Vanilla Pudding! It's just as amazing that way!


Most dessert dips that I've had at parties are overly sweet from tons of sugar being added to them but I mainly rely on the flavor of the Vanilla Almond milk and the pudding for this dip!

Side note: If you use cheesecake or vanilla pudding for this dip you'll want to add a little bit of green food coloring to the dip while you're mixing it... unless you want white witches brew. I suppose that would be ok but I've never seen a witch with "white potions" haha.


Serve these with a side of "bones" and you're all set!



.
Witch's Brew {Cream Cheese Halloween Dip}
By: Angie Barrett
10/10/2014
about 8 cups of dip                                                           (Click to Print)

Ingredients 

6 cups Silk Vanilla Almond (or vanilla soy milk)
3 boxes pistachio pudding (or cheesecake pudding)
16 oz cool whip, thawed
16 oz cream cheese, at room temperature
Green Food Coloring (optional)
Gummy Eyeballs
Gummy Worms/Gummy Snakes

Directions 

Pour the pudding into a large bowl and whisk in the milk. Whisk for about 3-4 minutes. Pudding will not get thick since we're using almond milk (or soymilk).

In the bowl of a stand mixer, cream together the cream cheese and pudding. (Yes it will look weird but trust me!)

Next fold in the cool whip. Mix until everything is incorporated!

Pour into a bowl (or witch's cauldron). Stick gummy eyeballs and gummy worms into the top of the dip.

Refrigerate until ready to serve.

Side note: If you use cheesecake or vanilla pudding for this dip you'll want to add a little bit of green food coloring to the dip while you're mixing it



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This conversation is sponsored by Silk. The opinions and text are all mine.

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Wednesday, October 8, 2014

50 Fantastic Corn Recipes



Today I'm checking off another state from my "Must Travel To" list as I hang out in Iowa for the 2014 #IACornQuest!! 

I'm so excited to be hanging out at the farms today with Iowa Corn and a handful of other bloggers!  I just know we're gonna have a blast together! 

So while I'm running around the cornfields of Iowa today I want to share some "corny" goodness with you! 

That's right! 50 super awesome recipes made with corn! You're gonna love them! 

Photo: Skinny Mexican Grilled Corn from The Cookie Rookie

Skinny Mexican Grilled Corn from The Cookie Rookie
Cornbread Casserole  from Noshing with the Nolands
BLT Esquites Sandwich from It's Yummi
Roasted Red Pepper Cheesy Corn Cakes from It's Yummi
Chilled Avocado Cucumber Schav from What Jew Wanna Eat


Corn Chowder from Taste Love and Nourish
Roasted Corn, Black Bean, & Mango Salsa from The Kitchen is my Playground
Chicken Corn Chowder from The Kitchen is my Playground
Grilled Corn with Za’atar Garlic Butter from Busy in Brooklyn
Vegetarian Chili & Cornbread from Busy in Brooklyn


Photo: Roasted Hatch Chile Corn Dip from The House Wife in Training Files

Skillet Corn and Lima Beans from Kellis Kitchen
Roasted Hatch Chile Corn Dip from The House Wife in Training Files
Cream Corn Soup with Lime Crema from The House Wife in Training Files
Cornbread Waffle BLT's with Garlic Aioli from The House Wife in Training Files
Cheesy Sweet Hot Peppers and Corn from Grumpy's Honey Bunch


Photo: Fresh Corn Salsa from The Healthy Maven

Fresh Corn Salsa from The Healthy Maven
Fresh Corn Chowder from Cooking on the Front Burner
Healthy Crock Pot Jalapeno, Chicken & Sweet Corn Soup from Krafted Koch
Buffalo Chicken & Sweet Corn Tostadas from Krafted Koch
Black Bean and Corn Salsa from What Smells So Good

Fire Roasted Corn and Tomatillo Salsa from The View from Great Island
Pumpkin Cornbread from The View from Great Island
Cheddar Corn Fritters from Taste and Tell Blog
Grilled Corn and Green Chile Dip from Taste and Tell Blog
Crab and Corn Soup from Taste and Tell Blog


Photo: Sweet Potato Veggie Burgers with Avocado and Corn from Food Faith Fitness

Grilled Corn Salad with Jalapeno Lime Vinaigrette from Food Faith Fitness
Sweet Potato Veggie Burgers with Avocado and Corn from Food Faith Fitness
Southwest Black Bean and Corn Salsa from The Roasted Root
Grilled Corn and Tomatillo Salad from Food Faith Fitness
Sweet corn egg drop soup from Running to the Kitchen


Caprese Corn Salad from Very Culinary
Mini Corn Cake Muffins from Very Culinary
Gazpacho with Grilled Shrimp  from Very Culinary
Corn and Cheddar Cheese Chowder from The View from Great Island
Roasted Corn and Saffron Risotto from The View from Great Island




Sweet corn bacon ice cream from Running to the Kitchen
Crock Pot Cheddar Creamed Corn from Julies Eats and Treats
Creamed Corn Cornbread Muffins from An Edible Mosaic
Corn on the Cob with Lemon Basil Pesto from The Lemon Bowl
Cut Down Corn Chowder from Basil Momma


Tilapia with Roasted Corn from Taste and Tell Blog
Fresh Corn and Roasted Chile Sauté from Farm Fresh Feast
Fresh Corn, Hatch Chile & Feta Pizza from Farm Fresh Feast
Mexican Sausage & Cornbread Strata from Snappy Gourmet
Lemon Pasta with Shrimp Corn Peppers and Tomatoes from Jeanette's Healthy Living



Photo: Creamy Corn Chowder from Big Bear's Wife (that's me!)

Mexican Corn Quinoa Salad from Jeanette's Healthy Living
White Acre Pea and Corn Salad from Simply Southern Baking
Cheesy Mexican Corn Dip from Kitchen Treaty
Cheddar Corn Chowder from Kitchen Treaty
Creamy Corn Chowder from Big Bear's Wife (that's me!)





Click Here to Keep Reading..... "50 Fantastic Corn Recipes"

Monday, October 6, 2014

Frankenstein Rice Krispie Treats


This is Halloween, This is Halloween! In this town we call home, everyone hail to the pumpkin song.... yes the song from The Nightmare before Christmas has been stuck in my head all week!

I do believe that it's because Halloween is only a few weeks away!! Who's ready? I know I am!



While I may not be into making "gross" and "gory" Halloween foods I do like to make some things that scream "Halloween". Frankenstein Rice Krispie Treats do just that, don't ya think?


Now I already know that when I post these I'll get comment or e-mails about them being unhealthy and full of "this and that". Well I suppose it's all in how you make them really.

I made these with regular rice krispy cereal, butter, marshmallows and chocolate. I'm sorry but sometimes I just want my comfort food/childhood favorites! :) It's Halloween! I'm allowed to cheat ;)




However if you're looking to make these a bit better for you here are some substitution ideas:

Rice Krispie Cereal --- use Erewhon Crispy Brown Rice - Gluten Free Cereal
Marshmallows -- use Dandies Vegan Marshmallows
Butter -- use Earth Balance 
Green Food Coloring -- use Natural Green Food Coloring 
Chocolate -- use Enjoy Life Foods, Mini Chips, Semi-Sweet Chocolate
Eyes -- I don't know about this one, sorry.


For the ones you see here, I just used regular rice krispie cereal, large marshmallows, unsalted butter, melting chocolate wafers, yellow food coloring and blue food coloring along with a few candy eyes that I found at Hobby Lobby!
.
Frankenstein Rice Krispie Treats
By: Angie Barrett
10/06/2014
Makes about 10 (depends on how big you cut the squares)
                                                                   (Click to Print)
Ingredients 

3 tablespoons butter
10 oz marshmallows
6 cups rice krispie cereal
10 drops yellow food coloring
10 drops blue food coloring
Melted Chocolate/Candy Coating
Candy Eyes

Directions 

Melt the butter in a large pot and add the marshmallows. Stir until they are all melted!

Add in the food coloring and stir until it turns green.

Add rice krispie cereal a little bit at a time and stir to combine.

Press rice krispie cereal into a buttered 9 x 13 pan. Press flat and let cool.

Let rice krispie treats sit for about 30 minutes.

Remove from pan and cut into squares.

Melt Chocoalte according the package directions. Dip the tops of the Rice Krispie Treats into the melted chocolate.

Lay on a sheet of wax paper (or a plate).

Use some of the melted chocolate and "glue" on the candy eyes.

Fill a ziplock bag with some of the melted chocolate, snip an end off and pipe a stitch mouth onto Frankenstein.

Let the Frankenstein Rice Krispie Treats sit for about 20 minutes undisturbed or until the chocolate had hardened.




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