Tag Archives: family recipes

Chili “Pigs” in a Blanket

As a mom continuously on the search for exciting new recipes, with kids who are hungry every five minutes during the summer, I was pleased when I was scrolling through facebook for inspiration and saw a picture of something that even I would eat!

You guys already know the tradition here: Sundays are family days where we love to try something new for dinner and dessert! Summer time is no exception! What’s more traditional than chili dogs in the summer?

These were a hit with even my pickiest eater, so parents, please take note!

My husband had bought jalapeno cheddar sausage specifically for me (my taste buds thanked him) but I used regular Johnsonville brats for his and the kids’. The recipe that I saw said to use cheddar sticks and crescent rolls as well, but I decided to make this my own but using what I had – a can of jumbo biscuits and shredded cheddar.

14 oz can of chili
1 can of jumbo biscuits (Pillsbury or the off-brand, we used Safeway’s brand)
8 Brats or sausages
Shredded cheese (we used cheddar, but make it your own)
Butter

The directions are very simple:

  1. Preheat oven to 375, and spray oven safe glass container with Pam or whichever cooking spray you prefer
  2. Empty the chili into a pot and heat on the stove. Once it’s heated, pour it into the glass container
  3. Unroll the dough and flatten each biscuit. Pour a hefty amount of shredded cheese along the middle, followed by a brat or sausage, and wrap the dough around. Pinch the dough together, and then place seam-down atop the chili. Do this for the rest of your brats.
  4. Place the dish in the oven and cook for 15 minutes or until the dough looks golden brown, then smear the stick of butter atop the biscuit (add parsley or garlic powder to the butter and melt it prior to this as an option)
  5. It’s ready to eat. Enjoy!

If you make this or switch things up, be sure to take a picture and tag me here or on instagram (you can follow me here!) I can’t wait to see what you guys come up with. Have a wonderful summer, folks!

Next up, I’ll have a variety of “bombs” to drop on y’all! Stay tuned!

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Cowgirl Casserole

You’ve heard of cowboy casserole… or maybe you haven’t, I don’t know your life. But I’m here to tell you about COWGIRL CASSEROLE! It’s a bajillion times better, or at least my kids and fiance would tell you that.

COWGIRL CASSEROLE 2

This, my friends, is one of my proudest chef-ing moments. Now, I may be eating vegan-esque this month, but I haven’t posted in quite some time and again, I was incredibly proud of this.

The great thing about being a stay-at-home mom (besides the fun and proud, tear-inducing moments), is that you can experiment with crafts and recipes in your spare time, which is exactly what I did with this.

I love – you don’t even understand how much emphasis I put on that word in this very sentence – watching cooking, baking, and decorating videos, so I’m following a plethora of foodie type facebook pages (and instagrams and tumblrs). There was a post by Southern Cooking, I believe, on cowboy casserole. I didn’t have, nor did I want all of the ingredients it had listed, so I… improvised!

Now for the long awaited (and I try not to write an entire blog post before the actual recipe because who wants to scroll that far?) recipe:

COWGIRL CASSEROLE

Ingredients:

1lb Ground beef or turkey (I used the latter)
1 packet of Taco Seasoning
Plenty of Mexican cheese blend (seriously this depends on how cheesy you and your family like your food)
1 can of diced tomatoes
1/2 a can of black beans
1/2 a can of sweet corn
A package of frozen tater tots

Directions:

  1. Preheat oven to 375 degrees while you brown your ground meat, then add the black beans and corn
  2. Follow the directions on the seasoning packet – usually it will tell you to pour in 3/4 of a cup of water and the seasoning, then simmer
  3. After you’ve seasoned the meat, turn the stove down to low, and mix in the diced tomatos for no more than 5 minutes
  4. You can grease the pan if you like your food a little on the buttered side, but we didn’t, and we poured the mixture in
  5. Top the meat mixture with cheese and then place the frozen tater tots atop the mixure
  6. Bake uncovered for 20 minutes, take the pan out and sprinkle it with a generous amount of cheese, and place the pan back into the oven for 5 more minutes
  7. Boom! Cowgirl Casserole! I strongly suggest adding jalapenos, habaneros, or even just sriracha sauce if you’re like me and need the heat. Otherwise it’s perfectly scrumptious with a dollop of sour cream on top!

If you end up making this dish, I’d LOVE to see your version of it. Please don’t hesitate to tag me in your posts! Have a delicious day, everyone!

DECEMBER GOALS!

Woohoo! New month, new goals! My novel is done – well, not done, but at least I’ve written 50k in 30 days! I’m sure I’ll have an update for you guys on my booktube (RaineReads) for the curious ones.

This month I’ll be working on short stories for my friends (don’t ask), editing my first novel for re-self-publication, and LOSING AN INCH AROUND EACH ARM! So two inches in total! I’m meal planning but not prepping for this month and next week I’ll have a little bit of that for you guys, and of course Christmas dinner is a day in which I’m letting myself eat literally anything without consequence or excessive workouts afterwards. There’s a week of school break where I’m not sure what’s going to be going on so I don’t have anything planned that week, but I’ll be winging it each day.

Anyway, I have my workout calendar down below. That actual moves I’ll be doing on those days will rely heavily on whether or not I’m having tendonitis flare-ups. I can only run outside on days where my significant other has off, so while I have cardio listed, the type of cardio is dependent on his work schedule.

It has  since been filled out at the bottom. My left bicep is 11.5 inches non-flexed, my right bicep is 11.75 non-flexed.

I hope to have some meal prep recipes for you guys this month, but for sure I’ll have two family dessert recipes coming atcha! I’ll see you guys for my first December check in on Monday!

EASIEST Peanut Butter Cheesecake (No Bake)

It’s the most wonderful time of the year! It’s also the most stressful, so why the hell would you want to waste time on a difficult recipe when you can make something delicious without all the added stress that comes with it?

This Thanksgiving I was in charge of making cornbread and a dessert. I also decided to make blueberry bread because last minute overachieving is a very real thing in our household.

Ahh… once again the cornbread was a favorite, of course. The peanut butter cheesecake was also appreciated along with everyone’s dishes, if we’re being honest. Before you throw up your arms and say, “but you’re supposed to be running a health and wellness blog, how is this healthy??”, I’ll be doing an entire post dedicated to the subjectivity of health before the year is up! In short: if you always eat until you feel like you’re going to pop, please make changes. But splurging every once in awhile is perfectly fine. Last night, I definitely felt that way (it had more to do with the dairy that I consumed earlier, but the holiday bloat was still there).

But you’re not here to read my Thanksgiving rambles; that’s what Mondays are for! So let’s get right into the easiest peanut butter cheesecake you will ever make. It’s *almost* entirely from scratch! Scroll down for ingredients and directions! The recipe is for just one pan, but double up if you plan on making two like I did!

My significant other psyched me out by telling me the filling was, and I quote, “meh” upon testing it. However when he had his dessert platter in front of him, he nearly melted and said, “This is damn good!” Again, a direct quote!

Ingredients:

8 oz cream cheese
1/2 cup powdered sugar
1/2 cup peanut butter
1/4 cup milk
*Oreo pie crust
*Reese’s Peanut Butter Chips
*Cool Whip

*Store bought because ain’t nobody got time for that.

Directions:

  1. Cream together powdered sugar and softened cream cheese until well blended
  2.  Add peanut butter until smooth
  3.  Stir in milk for another 2 minutes (longer if you’re mixing by hand)
  4. Pour mixture onto Oreo crust and refrigerate for an hour (or honestly however long you need)
  5. Take the defrosted Cool Whip (I put it in the fridge about 4 hours before I need to use it) and spread it across the top of the cheesecake CAREFULLY
  6. Sprinkle a generous amount of peanut butter chips across the top of the Cool Whip topping and voilà! Ready to serve – or refrigerate until you’re ready

The middle slice is the cheesecake that my significant other is about ready to tear into! Truly the easiest peanut butter cheesecake I’ve ever made! Plus, you can use your own creativity with it! Maybe you want to use a little bit of nutella in the cheesecake spread, or you want to drizzle chocolate syrup on the Cool Whip! Or crush up some Nutter Butter cookies to top it off. It’s all up to you!

I hope all of you have been having an amazing holiday season! We’ve still got Christmas and I have 2 family favorites to share with you all next month! Get ready, guys!