Overnight Oats

 

INGREDIENTS

1/2 c. rolled oats

1/2 c. milk

1/4. c. greek non-fat yogurt

1 T. hemp, chia and flax seeds

1 T. honey or maple syrup

1/4 tsp. vanilla

Toppings: Any fruits or favorite nuts (I like strawberries, blueberries, bananas and slivered almonds.)

DIRECTIONS

Combine first 6 ingredients and pour into a mason jar or closed container. Store in the refrigerator overnight. In the morning top oats with your favorite toppings. 

Air Fried Salmon

We usually buy a large cut of salmon at either Costco or Sam's Club. Cut it into 2 or 4 pieces. Turns out perfect every time.

INGREDIENTS
Salmon
Olive Oil
Dry Rub Seasoning (whatever blend of seasoning you want to use. Recently we have been using this Salt Lick Dry rub. Kinder's brand has a really good lemon butter garlic or we also like to use a mixture of smoked paprika, garlic powder, and salt.)

Lemon slices

DIRECTIONS

Cut salmon into 2 or 4 pieces. Lightly rub olive oil onto salmon. Sprinkle with your favorite dry seasoning. Spray inside of air fryer with cooking spray. Set temperature to air fry, 390 degrees for 20 minutes. *Other air fryer temperatures and times may vary. Take cooked pieces out of the air fryer, squeeze lemon slices over the top and enjoy.

 

Bear Lake Trail Mix

My mom first came up with this trail mix for a family reunion at Bear Lake. You can add additional ingredients such as other nuts, crackers or candies but these have been our go to favorites.

INGREDIENTS
Mini Pretzels
Raisins
Mike and Ikes
Swedish Fish
Peanut M&M's
Bugles original corn chip snack
Teddy Grahams, I like honey but add whatever you like
Salted Peanuts

Fish Crackers

DIRECTIONS
Pour all ingredients into a large bowl. Combine and then add to a container with a lid to keep fresh.

 

2nd annual Grinch Party

We had a lot of fun at our 2nd annual Grinch Party. Henley worked so hard on her Grinch sign. I think it turned out great! 

We decided to add extended family to our party this year bumping our numbers from 5 to 16.

My favorite is seeing the girls excited to help. They jumped right in and added a lot of fun additional Grinchy elements. 

Grinch Cupcakes with heart sprinkles.

Max the dog cupcakes by Henley

Grinch charcuterie board

Deviled Eggs

Chocolate/M&M pretzels

Grinch avocado charcuterie spread with tortilla chips

Green fruit dip 

Christmas tree pasta with green Alfredo sauce

Grinch drink

We also had fun playing a race game of wrapping each other up like a Christmas tree with green crepe paper, a Christmas candy dice game and Grinch bingo. Ended the night with Grinch hot chocolate and a trip downtown to walk around the city hall Christmas lights. 

Açai Bowls

INGREDIENTS
3 c. frozen berries
1 c. milk
1 ripe banana
1T.+ açai powder

1-2 T. honey, optional

Toppings

granola

unsweetened coconut

honey

fresh fruit- bananas, strawberries, blueberries, raspberries, mangos, peaches, kiwi, peaches, etc.

health seeds-chia, hemp, flax, etc.

DIRECTIONS

In a blender combine frozen berries, milk, banana, açai powder and honey. Add additional milk if you are having a hard time blending, but not too much or it'll become runny. Portion into containers. I like to double the batch and freeze some for later. When pulling out a container of açai from the freezer, allow to thaw on the table for about an hour. Add desired toppings and enjoy. 

Homemade Chicken Stock

 INGREDIENTS

1 leftover carcass from a roasted chicken
1 large onion, chopped
2 medium carrots, peeled and chopped
2 celery ribs, washed and chopped
3-4 garlic cloves, smashed
3 sprigs of fresh parsley
3 sprigs of fresh thyme
10 whole black peppercorns
2 bay leaves
water, 10-12 cups (enough water to cover all ingredients in the pot)
salt (1-2 tsp. optional) (Normally I withhold salt and add later to recipe using the chicken stock.)

DIRECTIONS

Combine all ingredients into a large pot. Add water. Make sure all ingredients are fully submerged. Bring pot to a low boil and then reduce temperature to a low simmer. Simmer on low for 3-5 hours. Remove pot from heat and using a fine mesh strainer, strain the stock into a large bowl. Discard waste ingredients and let the liquid stock cool to room temperature. Store in refrigerator for 3-5 days until use or in freezer for 3 months. Gallon freezer bags work great if laid flat for easy defrosting and reheating.

Quick and Easy Sugar Cookies

 

INGREDIENTS

1 c. salted butter, softened

3/4 c. canola oil

1 1/4 c. granulated sugar

3/4 c. powdered sugar

1/2 tsp. salt

1/2 tsp. cream of tartar

1/2 tsp. baking soda

2 T. sour cream

2 large eggs

1 tsp. vanilla

5 1/2 c. flour

DIRECTIONS

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. In an electric mixer combine butter, oil, granulated sugar and powdered sugar and beat on medium speed until well blended. Add salt, cream of tartar, baking soda and continue blending ingredients until the mixture is a creamy consistency. Add sour cream, eggs and vanilla and continue mixing until combined. Slowly add flour but don't over mix. 

Use a large cookie scoop to form balls and place onto cookie sheet. A large cookie scoop will allow approximately 6 cookies to fit onto a large cookie sheet. Using a flat bottomed glass cup or bowl, gently press down on each cookie to slightly flatten. If the cookies are sticking, place a second parchment sheet on top of the cookie balls while flattening. 

Bake cookies for 12 minutes until the edges are set. If baking a smaller sized cookie, reduce the time by a couple minutes. Let the cookies cool for a few minutes and then use a spatula to remove each cookie to a cooling rack. Once completely cooled, frost with buttercream frosting. Makes 21 large cookies.

Christmas Grinch Party

For our Christmas Grinch Party this year we found cute green and white Christmas tree shaped pasta. Our 11 year old created our fun Grinch charcuterie board. I think she did a pretty great job! We also made a delicious white chocolate grinch cocoa, and caramel corn puffs dyed green. Our girls had fun decorating and insisting on adding the last minute touch of an onion and banana peel to the table display. 

INGREDIENTS for Grinch Charcuterie

pepperoni slices

salami slices

raspberries

olives

cheddar cheese

swiss cheese

green grapes

asparagus

1 small red sweet pepper

rosemary sprigs

Instant Pot Chicken Tacos

 

INGREDIENTS

3 chicken breasts, cleaned and butterflied

2 T. al pastor seasoning mix (use taco seasoning mix as an alternative)

1/3 c. chicken broth

1 c. salsa

Topping Options:

corn tortillas

red cabbage, shredded

lettuce, shredded

avocado, sliced

medium cheddar cheese, shredded

tomatoes, diced

limes, sliced

sour cream

refried beans, warmed

salsa

DIRECTIONS

Place chicken breasts in the bottom of the Instant Pot. Sprinkle seasoning mix. Add chicken broth and salsa. Place lid securely on instant pot and press "poultry" option. Cook according to the pots directions. Once done, release pressure and shred chicken. Warm tortillas and and serve with chicken and toppings.

Cowboy Candy (Candied Jalapeños)

INGREDIENTS

6 lbs. jalapeño peppers

4 c. apple cider vinegar

12 c. white granulated sugar

1 tsp. turmeric

1 tsp. celery seed

6 tsp. garlic cloves, minced

1 tsp. ground cayenne pepper

DIRECTIONS

While wearing disposable food handling gloves, wash jalapeños and slice off the stems with a knife. Slice jalapeños into uniform 1/8-1/4 disks and set aside in a bowl.

In a large pot add apple cider vinegar, sugar, turmeric, celery seed, garlic cloves and cayenne pepper. Bring to a boil. Reduce to a simmer and cook for 5 minutes. Add jalapeño slices and bring the heat back to a boil. As soon as it starts boiling, reduce the heat once again to a simmer and cook for 5 more minutes. Using a slotted spoon skim the jalapeños out of the liquid and add them to clean sterilized canning jars. I like to use jelly or pint jars. Press the peppers down in the jars until they are within 1/4 inch from the top of the jar. 

Turn the heat up one more time on the remaining liquid and boil for 5 more minutes. Pour liquid into the canning jars over the top of the peppers.  Use a butter knife to poke down into the jar to release any air pockets. Add extra liquid to the top if needed. Wipe the rims of the jars with a clean wet wash cloth and add a lid and canning ring to the jar. 

Place jars into a water bath canner and fill with water. Make sure jars have 2 inches of water above them. Bring water to a boil and process for 10 to 15 minutes depending on the size of the jar. Turn heat off and use canning tongs to transfer jars to cooling rack where they can sit for 24 hours. Check lids to make sure they have sealed properly. Wipe jars clean and store until ready to eat.  

*We like to eat Cowboy Candy with cream cheese and crackers. Also would be delicious on sandwiches, tacos, nachos, etc.

Instant Pot White Chicken Chili

INGREDIENTS
3 large chicken breasts, thawed
1 medium onion, chopped
1 T. butter
2 tsp. garlic cloves, minced
2 cans (15.5 oz. each) Great Northern Beans, rinsed and drained
2 (14.5 oz each) cans chicken broth
2 cans (4 oz. each) chopped green chilis
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. pepper
1 c. sour cream
1/2 bunch cilantro, chopped
1/2 lime, juiced

Shredded cheese and tortilla chips for toppings on soup

DIRECTIONS
Add chicken breasts and 1 can chicken broth to instant pot. Season chicken breasts with salt and pepper if you would like. Set instant pot timer for 30 minutes. 

On the stove in a pan, sauté chopped onions in 1 T. butter until translucent. Add garlic cloves, green chilis, salt, cumin, oregano, and pepper and stir until warmed through. Add beans and stir.

When chicken has finished cooking and steam has been let out, use forks to shred the chicken into the chicken broth. Add second can of chicken broth and bean mixture to the instant pot. Stir until combined.

Set instant pot to a crockpot or sauté setting to further heat the soup. Add sour cream and mix soup until combined. When soup is at a low boil and just before serving, add lime juice and chopped cilantro and stir.

Serve in bowls topped with shredded cheese and tortilla chips.

Cranberry Fluff Salad

INGREDIENTS

12 oz. package fresh cranberries, rinsed

1 c. white sugar

1 8oz can crushed pineapple, drained

2 c. mini white marshmallows

4 oz. cream cheese, room temperature

2 c. heavy whipping cream

DIRECTIONS

In a food processor, pulse cranberries until finely chopped. Add sugar and pineapple and pulse just until combined. Pour into a container with a lid and place in refrigerator for an hour or more. This will give the cranberries time to sweeten up with the sugar. 

In a separate bowl use an electric mixer to beat cream cheese until smooth. Add whipping cream and beat until stiff peaks form. 

Pull bowl of cranberries out of the refrigerator and add marshmallows. Fold cream into the salad. Cover and refrigerate until ready to eat. 

Feta and Honey Party Dip

INGREDIENTS

8 oz. Feta cheese

8 oz. cream cheese, room temperature

2 T. olive oil

1 tsp. garlic, minced

1 tsp dried basil

1/2 c. honey

1 T. pistachios, chopped

2 tsp. chives, chopped

1/2 tsp. cracked black pepper

1 tsp. crushed red pepper flakes

Naan bread slices or Stacy's pita chips

DIRECTIONS

Combine Feta cheese, cream cheese, olive oil, garlic and basil in a food processor until creamy and smooth. Scoop mixture into a shallow bowl and create a well in the center of the cheese. Pour honey into the middle of the well. Garnish with pistachios, chives, black pepper and crushed red pepper flakes. Serve immediately with Naan bread or pita chips.