Football season is here!
Despite the fact that I love frosting so much, I tend to eat a very healthy diet on a day to day basis. I stay active and eat right, and it gives me energy to do everything that I want.
One thing that I cannot understand is football snacks. Whenever football season comes, all of a sudden you see field-themed chips, nachos, fat-covered carbs bombs. All you’re doing is sitting there! You don’t need 1500 calories of empty, greasy carb to fuel your football passion.
These snacks fix that problem. They are simple, they are cheesy, they are beyond addicting. And the best part – they are low carb. That means that you can eat them guilt free!
Snack without guilt this football season with these ranch-seasoned, spicy, cheesy pepper bites. You won’t even miss the chips!
~~~~~~~~~~
Step One.
Prep Step! Measure out your ingredients. Preheat your oven to 350°F.
Step Two.
Prep the peppers! First, with a paring knife, cut the peppers in half so that you get two tall and deep halves, not the shallow ones.
Next, cut off the stems by making a “V” shape around it with your paring knife.
Finally, placing the blade of your knife flush with the pepper, cut off the veins.
Line up the peppers on a baking sheet lined with aluminum foil. If some of them tip over, slice a small piece off of the bottom to make it flat.
Step Three.
Make the filling! Beat the cream cheese in a stand mixer on high for three minutes.
Grate the cheddar cheese into the bowl and mix until incorporated.
Tip: Don’t want to take the time to grate? Buy shredded cheddar, and give it a few chops to make smaller pieces.
Add the spices and mix until incorporated.
Carefully mix in the bacon pieces.
Step Four.
Stuff the peppers!
Add about 1 Tablespoon of the cheese mix to each pepper, enough so that it is full. Careful, though – you don’t want to add too much, because then it will melt out in the oven.
Bake at 350°F FOR 20 minutes.
Serve with some greens for an added health benefit!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: about 30 pepper halves
Snack without guilt this football season with these ranch-seasoned, spicy, cheesy pepper bites. You won't even miss the chips!
Ingredients
Instructions
I remember the first time that I had a banana split. My grandpa had taken us fishing, and I had a really good day! This was not normal fishing, where 90% of the time is a test of your patience. This was a trout farm, where they bite the second the lure hits the water. So I was a very happy camper already, AND I got a banana split! I don’t know if I ate the whole thing, but I like to think I did. I remember liking the pineapple part the best.
This cupcake combines all of the yumminess of a banana split into one delicious baked treat that you can enjoy year round!
~~~~~~~~~~
Step One – Sauces!
Step Two – Cupcakes!
Prep the cupcakes! Measure out all of your ingredients. Let the butter and the eggs warm up to room temperature (about 30 minutes). Preheat your oven to 350°F.
With a fork, mix together your dry ingredients in a bowl and set aside.
Prep Time: 50 minutes
Cook Time: 20 minutes
Total Time: 1 hour, 10 minutes
Yield: a dozen "double" cupcakes
This cupcake combines all of the yumminess of a banana split into one delicious baked treat that you can enjoy year round!
Ingredients
Instructions
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Yield: 4 BIG Burgers
This flavor-packed burger pairs well with the light crunch of coleslaw and the tang on fried pickles. It is best enjoyed relaxing outside with family and friends!
Ingredients
Instructions
Back to school! I always loved back to school. New outfit, new pencils, new goals.
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 12 "apples"
Whether you are a teacher, a student, or a parent, you will absolutely enjoy these cute and tasty treats. They are so easy!
Ingredients
Instructions
State Fair. What whimsy does that call to mind for you? First, I hear Templeton the Rat singing that obnoxious song in my head. But next, I remember all of the wonders, merrymaking, and smells of the Wisconsin State Fair.
We were always very methodical about it. We would get up at the crack of down, slather up in sun screen, and get there are soon as the gates opened. After picking up our coupon book, we would visit the animals in the barns. I always liked the cows the best. They’re so delicate for animals that weigh literally tons. When you look into their eyes, covered in the most beautiful, long lashes, it makes you almost reconsider hamburgers. Almost.
Then we went down the pig slide. To the “Oriental Market”, the name for the shops before Wisconsin got with the program and realized that was in bad taste. After picking up a fresh-shaken lemonade, I begrudgingly followed my eager mom to the pig races. I have never understood pig races. Just, why…?
Lunch was always a gyro from Eileen’s. Then the Kids from Wisconsin. When I was little, I dreamed of being one. The trade center, avoiding that creepy Smoky the Bear at the DNR exhibit and finally….
The Cream Puff.
It was always the last thing we got, and we ordered an extra to take home to dad. Now, truth be told, I’m not a huge fan of those cream puffs. It’s more the nostalgia that still makes me want one. They’re too sweet and as huge as your face. But there’s some kind of reminiscent satisfaction of getting cream on your nose that will never fade from my memory.
But that was years ago. Now, I live somewhere else. No more state fair. To try to relive the fun, my mom and I ran (well, I ran) in the Cream Puff 5k this summer. We posed with a live cream puff. It was pretty cool.
But it still doesn’t beat state fair and all of the weirdo people you see. So when you feel like running down memory lane or just need some good, ol’ fashioned, creamy deliciousness, whip up a batch of cream puffs. Be sure to get some on your nose.
~~~~~~~~~~
Cream puff pastry (pâte à choux) seems complicated, but it’s actually the easiest thing. And once you can make , your baking world is open to eclairs, profiteroles, and other such delights.
Step One.
Prep Time: 15 minutes
Cook Time: 15 hours
Total Time: 15 hours, 15 minutes
One bite of this cream puff will take you to the state fair. Sweet whipped cream fills a delicate pastry for a nostalgic treat!
Ingredients
Instructions
On a sticky summer day, I just love to crunch down on a crisp, flavorful salad. Usually I like to enjoy a hot dinner at night, but I just can’t bring myself to do that when it’s 95° outside!
I have a cooking philosophy that I think this salad does a wonderful job of exemplifying. Gourmet cooking is fun and zen, but sometimes “what’s in the fridge” is just as good, and way easier. This is that salad.
I didn’t run to the store. I didn’t spend a lot of time. Any cook of ANY skill level can whip up this salad and bite into yum.
Protein-rich salmon and hemp seeds paired with sweet mango and bursts of grape make this salad another summer staple.
~~~~~~~~~~
Step One.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 1 entree salad
Protein-rich salmon and hemp seeds paired with sweet mango and bursts of grape make this salad another summer staple.
Ingredients
Instructions
I think I’m ready to quit my life and start fresh as a farmer! Well, almost. But this experience was so zen and wonderful!
Travels have kept me away from the kitchen recently (sorry, but no apologies for that!), but I had to see what I could make when visiting Seattle. Apparently, blackberries are weeds, effectively, there. I first saw them when we were driving to a national park- they were everywhere!
Decision made.
I bought a perfect little pie tin at the Pike Place Market for my adventure. Then I set to picking berries, listening to a small creek behind me and smiling at the birds in my baking Cinderella moment.
Naturally, half of the blackberries went straight into my mouth. They were so perfect and tart, so I knew that a plain Jane butter crust would not be the perfect partner. A sweeter platform for a low-sugar filling would be perfect.
Quick question to address:
Why don’t these cookies have normal cookie ingredients?
Think of it more as a shortbread. Cookies are meant to rise, and that does not make for good pie crust. Trust me on this one!
This cookie crusty is the perfect base for all-natural, tart berries. Another quintessential summer treat!
Please Note: Unfortunately, my uncle’s kitchen has awful lighting. As such, I have not done the usual step-by-step with pictures before the recipe. I do have the pictures, though, so if you need more information or want to see what a step looks like, just ask! Thanks!
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Yield: 1 full size pie
This cookie crusty is the perfect base for all-natural, tart berries. Another quintessential summer treat!
Ingredients
Instructions
Door County is one of my favorite places in the world. Granted, there are many places that I have not been, but I’m sure it would still rank highly had I been to every country. There are multitudes of outdoor activities, orchards, great restaurants, quaint boutiques, everything wonderful.
There are two types of big orchards there – apple and cherry. Each season is a celebration and there are festivals, custom dishes, and special treats galore. We even saw a musical up there are cherry picking. Seriously, they’re way into this stuff.
So, whenever i go, I stock up on fruit. Recently, I was there right at the end of kirschen (German for cherry) season. Naturally, I got many cherry things, along with a pint of tart cherries. I like their puckery flavor, so of course I ate a few straight, but these are best for baking.
I can’t promise that this pie will be as amazing with cherries sourced elsewhere (ok, maybe that’s a bit dramatic), but it will still be a spoonful of happiness on a summer day.
~~~~~~~~~~
**Note – I only bought enough cherries for baby pies, but the recipe here will yield you a full pie.
Step One
Prep – but just the crust. I always stick the butter in the freezer for a few minutes to get super cold after I cut it. Mix the vodka and water, and put that in the freezer too.
….Vodka? I’m giving this to kids….
No worries! The alcohol part will be gone after you bake the crust. But why vodka? It gets a lot colder than water without freezing. The secret to great crust is the coldness of the ingredients when you mix them in. This ensures that your “wet” ingredient will be as cold as possible.
Step Two
Make your crust now – cut the butter into the dry ingredients, then mix in the vodka / water mix by Tablespoon-ful until your crust is just wet enough. DO NOT OVERWORK IT. It will get all tough and nasty when baked.
Wrap that bad boy in plastic wrap and let it chill in the fridge for an hour.
Step Three
Filling time. If you have a cherry pitter, use it. So much less work. But if you don’t, you can push them out with a straw or the tip of a pairing knife. It’s just a pain in the butt.
Add the sugar and cornstarch (pre-mixed) to the cherries.
Step Four
Roll out your pie crust to fit your pie plate. You can do whatever you want on the top – make a full cover, do a lattice, or get fancy and cut out some shapes.
Step Five
Add your filling – it should be a bit domed so that the pie looks nice and stuffed. Dot with up to a Tablespoon of butter and place your top on. You can seal it with a fork (dipped in water so that it doesn’t stick) or make the pretty pinches. Later on, I’ll add a demo of how to do this – so check back!
Step Six
Time to bake! Even though it’ll be tempting to dig in as soon as it’s out of the oven, let it cool for at least ten minutes. Brew a pot of coffee while you wait. Slice, top with ice cream, and enjoy!
Prep Time: 1 hour, 15 minutes
Cook Time: 50 minutes
Total Time: 2 hours, 5 minutes
Yield: 1 pie
Warm and juicy, this is a perfect pie for summer. Cherry pie is a classic!
Ingredients
Instructions
When I started my first year of college, my daddy flew down with me to help me move into my dorm room and provide a familiar buffer against all of the unknowns. Well, that and to get more free checked baggage…
The night before the big “move -in” day, we stayed in a nice downtown hotel. In the morning, we headed down to the continental breakfast to fuel up before lugging duffel bags and suitcases up 11 flights of stairs.
I remember several snapshots from that morning.
It’s silly how memory works: I know exactly what I wore – short jean shorts with an army green tank top and a short sleeve beige cardigan, with a wooden headband holding back my new haircut. I remember putting so much effort to pick the perfect outfit simply to sweat in… but joking aside, I didn’t want my new roommate to think I was lame.
I remember there being a lot of options for a hotel breakfast. Sure, they had cereal and yogurt and a waffle iron… in fact, no matter how good of a cook I ever will be, no waffle will top a hotel waffle. There is something about the beeping that made me so nervous when I was kid, the sheer joy of being able to have a waffle just because I wanted one, and the anticipation to go on to wherever the hotel was a detour from… the nostalgia is better than any recipe.
But again, I digress. Aside from what you might expect, they had eggs and bacon and sausage and…. lumpy grey stuff. The label said grits.
I had heard of these. Deep South grits that for some reason people seemed to enjoy even though the name was inherently unappetizing. But hey, if I was going to make it in the South, I was going to like grits. Here goes bite one as this new Southern Belle. Watch out, Scarlett.
I think I spit it into my napkin.
From that moment, I decided grits were nasty. My later experience in the university dining hall confirmed this conviction. But eventually, when I was talking to a nice Southern man, he told me that I only despised them so much because I never had them the right way. And boy, was he right.
Now I’m in love…
Cheese grits, plain grits, shrimp ’n grits. I love them all. So of course I had to learn to make them.
This is my favorite recipe for my Southern brunch. They are velvety and tangy; they go well with shrimp or just on their own.
I assure you, these won’t end up in a napkin.
~~~~~~~~~~
Step One.
Prep Step! Get your grits ingredients ready. No rush on the shrimp part – you have time while the grits cool. Preheat your oven to 350°F.
Step Two.
Bring the milk, butter, and water to boil over medium heat in a Dutch oven. Add the grits, whisking them in. For you northerners out there, don’t just dump the grits in. They will clump. Bad.
Step Three.
Cover it, stick it in the oven, and bake, bake, bake. They’ll stay in there about 20 – 30 minutes. But you have to take them out about halfway through to add some wine, so pay attention. Halfway through, stir in the wine, and return it to the oven.
Step Four.
More Prep! Get all that shrimp stuff ready. Chop, chop!
Step Five.
Melt the butter over medium heat. Add the garlic and shallots and sauté for two to three minutes. Dump in the peppers and tomatoes, and sauté for another four minutes. Now, deglaze the pan with the wine and lemon juice.
What is this “deglazing” business?
Deglazing happens when you add a cold liquid to a very hot pan or pot- it releases the little brown, tasty bits from the bottom of the pan and adds them to the sauce. Om nom.
Step Six.
Add those shrimp and continue to cook until the shrimp are just done – they should be pink.
Step Seven.
Take the grits out – add the cheeses. Plate and add the shrimp – serve!
Another Southern Classic! The cheeses and wine zest it up!
Ingredients
Instructions
Don’t get me wrong – I LOVE Southern food. It’s comfort food; what’s not to like?!? But I also laugh a little bit when a nice Southern feast is served – brown, brown, tan, and brown.
It’s easy to feel unhealthy while you feel oh-so-satisfied and full of gravy, grits, and biscuits. Adding this light and yummy salad will trick your stomach into thinking that you are being healthy, and your taste buds will appreciate it too!
~~~~~~~~~~
Step One.
Prep all of your ingredients – cut the melon, crumble the cheese, yada yada.
Step Two.
Make your vinaigrette. Make sure that you add the oil SLOWLY!
Is that really necessary? How come these ingredients are having family feuds?!
Oil and vinegar are not meant to mix. When you get all chemistry about it, vinegar is polar and and oil is non-polar. They are not friends. They are not soluble. So you have to confuse them into mingling. This is why dressings (like Italian) settle in the fridge and you have to shake them up before using. Not a sign of something bad, just a chemistry war going on.
Step Three.
Put all those salad ingredients together on a plate and drizzle with your homemade vinaigrette! Voila!
Simple. Tasty. Healthy.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 6 side salads
This is a lovely green addition to your Southern Brunch!
Ingredients
Instructions
Notes
adapted from Southern Living: Watermelon, Mâche, and Pecan Salad