Week 52 :: Celebrating the end of #ARAW with... Champagne Margaritas!

INGREDIENTS:
-1/2 cup fresh lime juice
-1 cup silver tequila
-1/2 cup orange liqueur
-1 bottle champagne (about 3 cups)
-Lime wedges, for rim
-Sugar or Salt, for rim


INSTRUCTIONS:
1. Combine all ingredients in a large pitcher. Stir well. 

2. Run lime wedges along the rim of each champagne flute. Dip into coarse salt or sugar. 

3. Divide margaritas between flutes and garnish with lime wedges. 

Rating: 4/5

"Notes for Next Time": It's champagne and tequila, what could be better? ;) 

Recipe by: Delish!

Week 51 :: Mama's Famous Caramel Corn

INGREDIENTS:
-Cooking spray
-4 quarts popped popcorn
-1 cup brown sugar
-1/2 cup Karo light or dark corn syrup
-1/2 cup butter
-1/2 tsp. salt
-1/2 tsp. baking soda
-1 tsp. vanilla extract

INSTRUCTIONS:
1. Preheat oven to 250 degrees. Spray large, shallow pan with cooking spray. Add popcorn. 

2. Mix brown sugar, corn syrup, butter and salt in heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat. 

3. Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla. Mix well. 

4. Pour syrup over warm popcorn, stirring to coat evenly. 

5. Bake for 45 minutes, stirring every 15 minutes. Remove from oven and spread on wax paper. Cool. Break Apart. Store in tightly covered container (we use mason jars). 

Rating: 10/5

"Notes for Next Time": This is a family Christmas tradition and boy is it tasty! Mom makes caramel corn for our family and friends for the holidays. People can't get enough of it! It's a well-oiled machine now. Just make sure not to burn the popcorn - and wait to add the baking soda / vanilla until boiling - and you are set! Oh, and break the popcorn apart shortly after it cools or it will turn more crumbly if you wait too long. 

Recipe by: Mama Noga 

Week 50 :: B's and G's (Bombs)

INGREDIENTS:
-1 tsp. vegetable oil
-1/2 lb. Italian sausage (mild)
-1/4 cup flour (We used Kentucky Kernel - a seasoned flour and it was BOMB!)
-2 cups milk
-Salt and Pepper
-1 can refrigerated biscuits
-Egg Wash
 

INSTRUCTIONS:
1. Preheat oven to 375 degrees. Spray baking dish. 

2. In large skillet over medium, heat up. Add sausage an cook, breaking up until no longer pink. Sprinkle flour over sausage and stir. Pour milk and bring to simmer. Season with salt+pepper. Cook until thick. Set aside. 

3. Flatten each biscuit (1/4 inch). Top each round with gravy. Bring edges of dough together and pinch. 

4. Place on sheet with seam down. Brush with egg wash. 

5. Bake 22-24 minutes. Serve warm!

Rating: 5/5

"Notes for Next Time": Holy smokes, these were bomb! Pun intended. Pair with OJ and you've got yourself a meal! Serve as breakfast or breakfast for dinner....you can't go wrong. 

Recipe by: Delish!

Week 49 :: (Orange) Sugar (Christmas) Cookies

INGREDIENTS:
-2 large eggs
-1 tbsp. vanilla extract
-8 tsp. milk
-Zest from 2 medium oranges
-1 1/2 cups sugar
-1 1/3 cups butter-flavored Crisco
-4 cups all-purpose flour
-3 tsp. baking powder 

INSTRUCTIONS:
1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. 

2. In a large mixing bowl, mix the eggs, vanilla, milk, zest, sugar and Crisco until well-combined. 

3. Slowly mix in flour and baking powder until completely combined.
 
4. Roll out cookie dough on floured surface until 1/2 inch thick. Dip cookie cutter into flour. Cut. Place on baking sheet. 

5. Bake for 10 minutes or until lightly golden brown. Cool before icing!

Rating: 5/5

"Notes for Next Time": Sugar-tastic! This actually was the 2nd time I made these and the recipe didn't let me down. Only thing maybe is to zest the orange finer! 

Recipe by: Rachel Hollis in "Upscale Downtown" cookbook

Week 48 :: Dad's Monte Cristo's

INGREDIENTS:
-4 slices of bread of choice
-Meat of choice (We used Turkey and Bacon)
-2 eggs
-1/4 cup milk
-4 slices of cheese of choice
-Butter (For pan) 

INSTRUCTIONS:
1. Heat skillet on Medium heat and add butter to coat pan. 
*Note: Use medium heat so it's not soooo hot the outside gets done before the inside. 

2. Mix 2 eggs and 1/4 cup milk. Dip one side of each slice of bread into mixture. Place 2 of the slices downside on the skillet. Layer cheese, meat, cheese, and the second slice of bread. 

3. Cook until the bottom is golden brown. Flip. Cook other side. Remove and enjoy! 
*Note: You'll only flip once, so make sure it's just right before you turn! 

Rating: 5/5

"Notes for Next Time": So. Freakin'. Good.
Might try different meats and cheeses to switch it up, but gosh this was a good sammich! :) 

Recipe by: Dad!

Week 47 :: Sweet Potato Casserole

INGREDIENTS:
FILLING:
-3 cups mashed sweet potatoes
-1 scant cup sugar (not tightly packed)
-2 eggs
-1/2 cup butter melted (1 stick)
-1 tsp. vanilla
-1/3 cup milk

TOPPING:
-1 cup brown sugar
-1/2 cup self-rising flour
-2/3 stick SOFT butter (Note: NOT melted butter)
-1 cup chopped pecans or walnuts
 

INSTRUCTIONS:
1. Combine all ingredients. 
2. Pour into greased casserole dish. 
3. Add topping. 
4. Baket at 350 degrees for 35 minutes. 
5. Enjoy!

Rating: 5/5


"Notes for Next Time": Super tasty and had lots of compliments on Thanksgiving about this dish! Only thing I would do is chat with Patty to make sure I make the crust right. I remember it being a little different than how I had it, but still good, none-the-less. 

Recipe by: Patty's Mammaw

Week 46 :: 5-Ingredient Guac!

INGREDIENTS:
(For 1 serving)

-1 avocado
-1 small tomato
-1 tsp. minced garlic
-1 lime
-Tortilla chips 

INSTRUCTIONS:
1. Cut avocado in half and scrape out the middle of the avocado into a mixing bowl. Mash with a fork.

2. Dice half the tomato and mix in bowl with minced garlic. Cut the lime in half and squeeze into bowl. 

3. Stir! Stick bowl in freezer for 10 minutes if you do not want to eat the guac at room temp :) Serve with tortilla chips. 

Rating: 5/5

"Notes for Next Time": Wouldn't change a thing! So tasty and fresh. 

Recipe by: Ma Nouvelle Mode

Week 45 :: Challah

INGREDIENTS:
-1 tsp. sugar
-1/2 cup warm water
-1 package yeast
-1/2 cup oil
-1/2 cup warm water
-1/4 cup sugar
-2 tsp. salt
-2 eggs
-Honey to taste
-3.5 to 4 cups flour
-1 egg beaten

INSTRUCTIONS:
1. Dissolve sugar in 1/2 cup warm water in a large mixing bowl, which has first been rinsed with hot water. Sprinkle yeast on top, stir to dissolve and let stand for 10 minutes. 

2. Combine oil, warm water, sugar, salt, eggs and half of the flour in another bowl. Beat well. Stir in remaining flour (and honey, if you wish!) Dough should be sticky. Cover and let rest for 10 min. 

3. Turn out onto a floured board and knead for 10 minutes, adding flour as needed. 

4. Put in a greased bowl. Cover and let rise in warm place until doubles (1.5 to 2 hours). Punch, down cover, let rise again until doubles, (30 min, if you have time). Add extra flour if dough is sticky. 

5. Divide into 3 equal parts. Shape into strands. Place on a lightly greased baking sheet and braid loosely. Fasten ends securely. Brush with a beaten egg yolk and sprinkle with seeds. Bake at 400 degrees for 30 minutes, until golden brown. Make sure not to burn the bottom! 

Rating: 7/5

"Notes for Next Time":
Challah at your girl, this is the BEST bread! So sweet and fluffy. We actually did't cook it al the way. There were a couple parts that were more doughy, but those were my favorite part! Seriously, the best bread. Ever. And we had the best host, Tovi, who taught us how to make when we were in Houston for a work trip! Thank you, Tovi!!!! 

Recipe by: Tovi 

Week 44 :: PB Breakfast Bites

INGREDIENTS:
-5-6 cups Peanut Butter Whole Grain Cheerios
-1 cup crunchy peanut butter
-1/2 cup honey
-1 tsp vanilla

INSTRUCTIONS:
1. In a medium large bowl, pour the Peanut Butter Whole Grain Cheerios into the bowl.

2. In a different medium size bowl, measure and scrape out the crunchy peanut butter and microwave for 40 seconds.

3. Take out, stir, and add the 1/2 cup honey and microwave for another 30 seconds.

4. Add the vanilla, and mix in until well-combined.

5. Pour the peanut butter mixture over the Peanut Butter Cheerios and mix together well with a spoon until all the cereal pieces are coated.

6. Spoon out bite sized spoonfuls and place on a sheet of greased aluminum foil.

7. Let the bites sit and solidify for about 3 hours.

Rating: 5/5

"Notes for Next Time": These are bomb! The only thing is they didn't stick together as well as I would have liked. I may have needed to use more honey! I didn't quite measure it out. However, I was able to fit several into a mason jar and take on the road when traveling. Great snack / breakfast bite!

Recipe by: Six Sister Stuff

Week 43 :: A Meal of Apps (3 Ingredients Each)

(3) 3-INGREDIENT APPS:

NAAN
1. Naan bread (Get from Costco!)
2. Mozzarella Cheese
3. Any toppings you wish!  

CHILI CHEESE DIP
1. Velveeta cheese
2. Chili (no beans)
3. Tortilla chips

MEATBALLS
1. Grape Jelly
2. BBQ Sauce
3. Frozen Meatballs

+ (1) 2-INGREDIENT DRINK:

SPIKED APPLE CIDER
1. Apple Cider (From the orchard is the BEST)
2. Smirnoff Carmel Vodka
 

---

INSTRUCTIONS:

NAAN
1. Line baking sheets with naan. Add your toppings! 
2. Bake until cheese is golden brown in oven at 400 degrees. 

CHILI CHEESE DIP
1. In a crock pot, mix together 1/2 block of Velveeta cheese and can of chili with no beans on low
2. Stir frequently. When all melted, serve warm with tortilla chips! 

MEATBALLS
1. Add 1 bag meatballs, BBQ sauce and grape jelly into a crockpot on high heat. 
2. Cook until the jelly melts in with the sauce and the meatballs are nice and hot! 

SPIKED APPLE CIDER
1. Microwave a mug of Apple Cider. 
2. Add Smirnoff Carmel Vodka to your cup! 

---

Ratings: 
4/5 - Naan
4/5 - Chilli Cheese Dip
2/5 - Meatballs
4/5 - Spiked Apple Cider

"Notes for Next Time":
• Use real chicken for the Naan. 
• Add a can of Rotel tomatoes to the chili cheese dip. 
• Make own meatballs instead of using store bought. 
• Heat up the cider so it's nice and hot! 
 

Recipe by: Costco, Alex 

Week 42 :: Fall Chex Mix

INGREDIENTS:
-1 cup (2 sticks) unsalted butter, melted
-1 cup packed brown sugar
-3 tbsp. pumpkin spice
(I couldn't find pumpkin spice, so I used: 1 tbsp nutmeg, 1 tbsp ginger, 1 tbsp cinnamon) 
-2 tbsp. vanilla extract
-1 (12 oz) box cinnamon chex cereal
-1 (12 oz) box honey nut chex cereal
-4 cups pretzels
-1 (21 oz) bag harvest candy mix / candy corn
-1-2 cups Mini marshmallows

INSTRUCTIONS:
1. In a medium bowl, whisk together butter, brown sugar, spices and vanilla extract.
2. In an extra large bowl, toss together both chex cereal flavors and pretzels. Pour butter mixture over the cereal mixture and toss to distribute.
3. Preheat oven to 275°F. Line two large baking sheets with parchment paper. Divide mixture on the two baking sheets and spread in even layers. Bake for 45 minutes, stirring every 15 minutes. Spread on wax paper to cool. Add harvest candy mix + mini marshmallows and toss to combine. Store in airtight container.

Rating: 11/5+++

"Notes for Next Time": 2 big batches gone in less than 2 days. Couldn't get enough of this mix! I would love to try and add peanuts and maybe some M&M's the next time I make it, but honestly, it was so tasty as is. Sweet+Salty! The spice blend was perfect. 

Recipe by: The Novice Chef

Week 41 :: Buffalo Chicken Soup

INGREDIENTS:
-1/2 cup orzo or pepe pasta
-2 tsp olive oil (can use other oil)
-1/2 yellow onion diced
-1 tsp minced garlic
-1/4 to 1/2 match stick carrots
-2 tsp ranch dressing mix
-3 tablespoons fresh cilantro
-32 oz chicken broth
-2/3 cups Franks buffalo wing sauce
-1/2 cup shredded cheddar cheese
-1/2 cup shredded Parmesan cheese
-2 cups cooked chicken, cubed or shredded
-1/4 cup chopped green onions

INSTRUCTIONS:
1. Cook pasta according to instructions for half the recommended time. Drain. Set aside.

2. Heat olive oil in stock pot and sauté yellow onions, garlic and half the green onions for 2 to 3 minutes until opaque. Add shredded carrots, ranch dressing mix and 2 Tablespoons cilantro and sauté until carrots begin to soften. Add chicken broth, chicken, buffalo sauce, cheddar, and Parmesan cheese and stir well to combine.

3. Bring to a simmer and cook ten minutes until carrots are soft.

4. Bring to a boil and add pasta. Cook for about five more minutes. Serve with left over cilantro, green onions and blue cheese crumbles if you want.

Rating: 4/5

"Notes for Next Time": Super spicy! Would use less hot sauce next time. Also, I think I sautéed the onions / garlic too long so would make sure I didn't burn that ;) and maybe add more chicken and less broth! 

Recipe by: Grace! 

Week 40 :: Chai Tea Latte

INGREDIENTS:

-1-2 Chai tea bags {depending on how strong you like your chai latte}
-1/2 cup water
-3/4 cup milk of choice
-1 Tbsp. honey
-1/4 tsp. vanilla extract
-1/4 tsp. cinnamon
-Dash of ginger
-Dash nutmeg
-Dash cloves

Garnishes:
-Cinnamon
-Star of anise
-Whipped cream

INSTRUCTIONS:
1. In a small saucepan, bring ½ cup water to a boil. Take the water off of the heat and place the tea bag in the water to steep for 4 minutes. Remove the tea bag from the water.

2. Add the milk, honey, vanilla, cinnamon, ginger, nutmeg and cloves to the pan and stir.

3. Pour the mixture into a large blender and blend for 30 seconds or until everything is blended together. Be careful blending hot beverages in a blender. It might help to break the chai into two batches. 

4. Pour the chai tea latte back into the mug mixture back into the pan and warm up on the stove and then pour back into your mug.

5. Garnish with cinnamon, star of anise or whipped cream.

Rating: 3.5+/5

"Notes for Next Time": I really liked the chai tea latte, but I wasn't a fan of the texture spices in it (cloves). They didn't blend well.

I actually made this recipe again the next day, left out the cloves, heated the water in the microwave instead of the stove, and skipped the blender step. It tasted like perfection, and was even easier to make, that time! 

Recipe by: A Cedar Spoon

Week 39 :: Breakfast Muffins

INGREDIENTS:
-½ cup onion, chopped
-1 cup green pepper, chopped
-1 cup chopped fully cooked ham
-1 cup shredded cheddar cheese
-8 eggs
-½ cup almond milk
-1 teaspoon salt
-¼ teaspoon pepper

INSTRUCTIONS:
1. Preheat oven to 400 degrees. Lightly grease a 12 muffin pan. Divide the onion, green pepper, and ham evenly over the 12 muffin tins. Add the cheddar cheese evenly on the top.

2. In a medium sized bowl whisk the eggs, almond milk, salt and pepper. Pour over the top of the cheese and fill the liner until almost full.

3. Bake for 20-22 minutes or until set. Remove and serve warm or let cool and store in the refrigerator or freezer. Reheat from fridge for about 30 seconds or frozen for about 1 minute or until heated through.

Rating: 5/5

"Notes for Next Time": Very good! Might try mixing in the ingredients (onion, pepper, ham) instead of stacking. Also, might half the recipe next time! 12 is a lot to eat for one person. Or I could freeze them! (I put them in the fridge, this time). 

Recipe by: The Recipe Critic

Week 38 :: Dump Cake

INGREDIENTS:
-Two 12-oz bags frozen mixed berries
-1 box white cake mix
-Approximately 1 can of sparking berry water 

INSTRUCTIONS:

1. Place frozen fruit in a 9x13 baking dish. Add dry cake mix over the top. Pour soda slowly over cake mix. DO NOT stir the cake mix and the soda- this will give you a 'crust'. If you stir the two, you will have a cake like topping. 

2. Bake 350 for 45-50 min or longer until berries are cooked. 

Rating: 5/5

"Notes for Next Time": The flavor was SO good. I had never made a dump cake before, so was very impressed with how good it tasted for how little effort. The one tip for next time - do NOT put a whole BOTTLE of sparking water in the mix. Way too much! Stick to around a can of liquid.

Recipe by: Living a Changed Life

Week 37 :: Pierogis

INGREDIENTS:

FOR THE DOUGH:
-2, 1/4 cups all purpose flour, plus extra for dusting
-1 teaspoon salt
-1 large egg, beaten
-1 cup sour cream
-1/2 stick butter, softened

FOR THE FILLING:
-5 red potatoes, skinned and boiled
-Real bacon bits (or 1 lb cooked bacon) 
-1 large onion, chopped
-1 cup cheddar cheese, shredded
-Salt and pepper, to taste

INSTRUCTIONS:
1. In a large bowl, combine the flour and salt. Add in the beaten egg, sour cream, and softened butter. Mix for about 5 minutes, or until the ingredients are evenly distributed and the dough pulls away from the bowl. If your dough is still very sticky, add a bit more flour, and if it’s too dry, add a bit more sour cream. Remember, flour measurements by cups vary, so sometimes you may have to tweak your doughs to the right consistency.

2. Wrap the finished dough in plastic wrap and set in the refrigerator. Refrigerate for at least 30 minutes, or up to 48 hours. 

3. Cook the bacon in a large skillet, crumble, and set aside. Add the onion, season with salt and pepper, and saute over medium in the bacon fat until soft and brown, stirring occasionally, about 30 minutes.

4. Smash the boiled potatoes in a large bowl and add in the crumbled bacon, cheddar cheese, and the caramelized onions. Add salt and pepper, and taste test the mixture. Add more salt and pepper, if necessary. 

5. Roll the filling into 1″ balls.

6. Remove the dough from the refrigerator, and roll out on a floured surface to about 1/8 inch thick. Using a circular cookie cutter or the top of a glass, cut the dough into circles.

7. Place one ball of filling on each cut out and fold the dough into a semi circle around it. Using the tines of a fork, press together the edges of the dough to seal it together.

8. Bring a large pot of water to a boil and add the pierogi. Boil them until they float to the top. Remove them from the water with a slotted spoon and let dry.

9. Heat the remaining onion/bacon juices in the original pan. Add butter if necessary. Add a few pierogi to the pan at a time and fry until crisp.

10. Serve with sour cream.

Rating: 4/5

"Notes for Next Time": Had SO much extra potato filling. Definitely would do 2-3 potatoes instead of 5 for a smaller batch. These suckers take a long time to cook, but are so unique and are great to heat up for a snack! 

Recipe by: Host the Toast

Week 36 :: Chicken 'N Rice

INGREDIENTS:
-1 package of chicken breast tenderloins
-3/4 cup of uncooked, long grain white rice
-1 can of Cream of Mushroom soup
-1/4 tsp. ground black pepper (and paprika) 
-1 cup (or can) water

INSTRUCTIONS:
1. Stir soup, water, rice and black pepper into a baking dish. Top with the chicken. Season with additional black pepper and paprika. Cover baking dish.

2. Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.  Let stand for 10 minutes. Stir rice before serving.

Rating: 5/5

"Notes for Next Time": Just like I remember when a kiddo! Mom told me I could also make with Cream of Chicken soup (instead of mushroom). Might do that next time so J will try it ;)

Also, this only takes FIVE minutes to prep so it's a great recipe when you just need to throw a dish in the oven to bake when you have other things going on! 

Last thing - my Mom said "Remember to add a can of water and make sure to salt and pepper everything." It's in the recipe, but yes, don't forget!

Recipe by: Mama!

Week 35 :: Crock Pot Taco Dip

INGREDIENTS:
-16 oz. cheese block, cubed
-2, 8-oz. packages of cream cheese, cubed
-16 oz. jar salsa
-1 oz. pkg taco seasoning mix
-1 lb. ground beef (or turkey) browned and drained
-Tortilla chips

INSTRUCTIONS:
1. Put all your ingredients in your crock pot (Except for tortilla chips)

2. Cover and cook on low for 1 – 1.5 hours OR high for 30-45 minutes (Make sure to stir frequently)

3. Serve with chips!

Rating: 6/5 

"Notes for Next Time": Two words: Cheesy and tacos, what more could you want?! SUCH an easy recipe. Would be a great dish for a game day party! 

Recipe by: Recipes that Crock

Week 34 :: Moon Pies

INGREDIENTS:
-24 Vanilla Wafer cookies
-1 cup mini marshmallows
-1 cup very dark chocolate chips
-1 tablespoon coconut oil

INSTRUCTIONS:
1. Lay vanilla wafers out on a clean work surface, curved side up.

2. Place ½ cup of mini marshmallows in a microwave-safe bowl and microwave them for 15-20 seconds, just until melted and fluffy.

3. Working quickly, spread about 1 ½ tablespoons of melted marshmallow on the curved side of 6 vanilla wafers. Press a second wafer on top, curved-side down. This will give your final cookies a flat top and bottom (just like the original Moon Pies!). Repeat with the second ½ cup of marshmallows.

4. In another small microwave-safe bowl, melt dark chocolate chips with coconut oil for 30 seconds. Stir and return to microwave for another 30 seconds. Chocolate will melt before it gets hot, and your goal it to get a smooth chocolate without it actually being warm to the touch. This will keep your chocolate from mottling as it cools.

5. Plunge cookies into the chocolate mixture. Transfer to a piece of parchment paper. Once all cookies have been dipped, place them in the fridge for 10-15 minutes to all the chocolate to harden. Serve and enjoy! Store covered for up to 1 week.

Rating: 5/5 

"Notes for Next Time": Heavenly, chocolate + cookie + marshmallow fluff goodness. Just don't want until the next eclipse to make them again ;) 

Recipe by: The Good Stuff

Week 33 :: Dog Biscuits

INGREDIENTS:
-3/4 cup flour
-1/4 cup rolled oats
-3 Tbsp. ground flaxseed
-1/2 cup low-sodium chicken broth
-1/2 cup peanut butter
-1 Tbsp. honey
-1 Tbsp. light brown sugar

INSTRUCTIONS:
1. Preheat over to 350 degrees.

2.  In a medium bowl, whisk together flour, oats and flaxseed.  Add chicken broth, peanut butter, honey and  brown sugar. Stir together and fold to combine.

3. Once the dough is one cohesive mass, turn onto a lightly floured surface and gently knead until dough is soft.

4. Roll out (or pat) to 1/3-inch thickness. Using a floured dog bone cutter (or any desired cookie cutter shape), cut out biscuits. Transfer cut-outs to greased baking sheet.

5. Bake for 15-20 minutes until biscuits are firm to the touch. Let cool slightly on baking sheet, before bagging up and / or giving to your pup! 

Rating: 10/5 - I mean, I didn't eat them. But @mannythedoodle sure did loveeeee them! 

"Notes for Next Time": Manny LOVED these! I'd love to find a dog biscuit cookie cutter. And probably triple the recipe because we went through them in literally 2 day flat. ;) 

Recipe by: The Chic Site