I've always loved granola bars. In college I would carry them in my backpack for an quick and easy snack - and now I carry them in my purse to tide me over while I'm out shopping, or to hand to my little boys if their tummies start to growl. Better For You Homemade granola bars have half of the ingredients you find in a store bought granola bar, they are easy to make (my kind of food), and DELICIOUS! When Dole asked us if we wanted to partner with them to create a snack hack using some of . . .
Candied Pecans
These candied pecans have been on here for a long while, they're buried way back in the archives. Just because they're buried doesn't mean I don't make them all the time! They are one of our family favorites. They're perfect all year around but I find them especially festive during the holidays. The uses for candied pecans are endless! I typically love to make the for this pear salad, but they are so delicious on their own that sometimes they dont even make it to the salad before we eat . . .
Spinach Balls Appetizer with Mustard Dipping Sauce
My Husband's brother makes these as a tradition every holiday season. I'll admit - at first I was really skeptical...especially of the name. "Spinach balls? Sounds Terrible!" Then I ate one as a courtesy. To my surprise they were delicious! I ate probably a half dozen and still wanted more! These have become one of my favorite appetizers to make...not only because they are tasty, but because they are EASY! My family likes to serve Thanksgiving dinner in the evening, but we prepare . . .
Hot Green Chili and Artichoke Dip
In college I was always the girl that wanted to throw fun parties. Usually they were themed, but usually about every month my friends and I would host a party. We had gourmet build-your-own-pizza parties, all-white parties, Halloween parties, "dip yourselves in pink" parties, etc. We usually provided all of the food, and usually it was finger foods and dips, so I'm ALWAYS on the look out for some good party foods. This hot artichoke dip has always been one of my favorites. Made In . . .
Parmesan Vegetable Skewers
We are major veggie lovers. My mom taught us to LOOOVE our veggies, and now all her kids do. I'm trying so hard to instill these veggie loving beliefs on my children. I make it a priority to cook a veggie every dinner and always plate them. Some of my kids may throw express unhappy feelings about vegetables but thats ok. I'll keep introducing them over and over. They'll grow to love them. Taste buds change, and so do attitudes. I plan on cultivating them into a veggie lovin fools.One tip my mom . . .
Pickled Beet Hummus With Goat Cheese
Who like's hummus? For those of you who said no, I'm willing to bet you haven't tried it, ha ha! I was scared to try it at first, swore I didn't like it, but it turns out I do! I like it a lot! I've been wanting to combine a few of my fav salad ingredients into a new hummus lately - beets and goat cheese. They have been my salad jam lately and I thought they would be wonderful together on a cracker as well. Crunchmaster As Your Dippers On the topic of crackers - I am still really enjoying . . .
Homemade Dill Dip
A veggie tray is a classic pot luck item, and today I wanted to share how I've been serving my veggie trays for the last several years. I'm also sharing a fresh homemade dill dip to replace that yucky bottled ranch dressing that often accompanies a vegetable tray. Individually Portioned Dill Dip If you saw my recent 7 layer dip post, you'll notice a theme with the individual portioned servings. I have found this method of serving dips to crowds to be an enormous hit! It is so convenient . . .
Potato Salad
One thing I learned from my mom, who always a makes a famous potato salad, is the simpler the better. Potato salad can become a hodge podge of spices and add-ins- but it gets to be too much. They overpower the classic potato salad. Roll your eyes if you must- but I promise every time me or my mom make this we get asked for the recipe. Sometimes less is more, and even the pickiest of eaters will love this potato salad. This is the same recipe my grandma made, and her grandma made. I can . . .
Rainbow Quinoa Salad
During summer, when the heat is unbearable, the last thing we want is a heavy meal. We turn to grilled meats and veggies, light salads and ice cold lemonade. Instead of a green salad try making this beautiful rainbow quinoa salad for your next meal or party! In all honestly I do not like raw bell peppers...but there is something about this salad. The combo of the churchy veggies and seasoned quinoa that makes it all perfectly balanced. The beans, celery and savory quinoa are perfect! I made . . .
Individual Seven Layer Dip Cups
Have I ever told you that I hate tomatoes and onions? I'm sure I have. Because of this aversion I have always steered clear of the classic seven layer dip, but as I've gotten older I've become a little braver and now eat some dishes with tomato and onion. When I tasted seven layer dip I was floored and I loved it! How could I love tomatoes? I don't know, but I know that seven layer dip is about as delicious as it comes. Crunchmaster This past March, Des and I were able to attend Expo . . .
Summer Corn Chowder
It is officially, unofficially summer! The other day I whipped up a pot of summer corn chowder and thought I would share with you all this delicious way to toss in lots of summer produce. Corn on the cob is one of my favorite summer foods - but serving plates of boiled corn gets a little bit boring during the warm months. I have a few ideas up my sleeve for savoring this delicious summer food, like this corn chowder and my sweet corn salad. Chowder For Beginners I know it is easy to be . . .
Pressure Cooker Veggie Lasagna
We are obsessed with our pressure cookers here at OhSo. Two of us have Instant Pots and the other two have Power Pressure Cookers XL. Tender meats cooked FAST seem to be the golden ticket, but I wanted to do something different. Maybe even vegetarian...this Pressure Cooker Veggie Lasagna is a total winner. Pressure cooker lasagna isn't really different from lasagna cooked in the oven. You use no-boil noodles, layer the sauce, ricotta, cheese as usual, add a bunch of veggies, and cover . . .