Halli's Perfect Guacamole

You know how you're always trying to find the perfect balance in a guacamole? Haha, or is that just me? I swear when I go to make a guacamole, I can never get the proportions right. Well this search ended when my cousin magically made me the perfect guacamole one day. She had been working on it for months, trying to perfect it. And that she did. It's DIVINE and PERFECT. I can eat the entire bowl. Make it, but then be prepared to eat the entire thing:)

2 large avocados

almost 1/2 tsp garlic salt

almost 1/2 tsp onion salt

1/2 tsp regular salt (you can adjust this for your own saltiness)

1/4 tsp lemon pepper

2 tsp lemon or lime juice

2 Tbs sour cream

Mix it all up in a bowl with a fork, smashing the avocados. Then eat the BEST guacamole you've ever had!! Enjoy!

Pesto Toast

This is one of my favorite lunches folks! It's just so hearty, fresh and filling, but doesn't make you feel gross after eating it. My kind of meal! And really, you can make it your own. Add whatever toppings sound good at the time. I've even done a pizza twist to it and added pizza sauce instead of pesto with peppers, onions and pepperoni as toppings. I have to give a big shout-out to my sister in law, Jen, for steering me toward this gem. I don't know what I would do without it in my life:)

1 slice of bread (I use Dave's Killer Bread)

2t pesto (or as much as you want!)

Handful of Spinach

Fresh Garden Tomato (OK store bought is good too)

Diced grilled chicken

Sprinkle of Mozzarella Cheese

Dash of Italian Seasoning

Place your oven setting on high broil. Put bread on a cookie sheet. Spread on pesto and then layer your toppings in whatever order you want. I layer this way: spinach, tomato, chicken, mozzarella, Italian seasoning. It's best if the cheese is on top so that it gets nice and bubbly and brown. Broil in the oven for a few minutes. I usually just keep an eye on it until it looks perfectly bubbly. Remove and sit and enjoy your healthy, filling lunch!

Cinnamon Bun Popcorn

This popcorn has been a staple in our house this summer. There’s something about a crunchy, portable popcorn that makes me feel like it’s a must for all summer activities. Ha!

This popcorn is SO addicting. Plan on having a lot of people around when you make it or you might just eat it all yourself.

This recipe is from one of my most favorite sites, Our Best Bites. You know it’s good if they’ve made it. It’s also great to package up in clear bags and give as gifts. So versatile and delicious! 

12 cups air popped popcorn (about 1/2 cup kernels)
1 cup roughly chopped pecans (these can easily be omitted)
1 cup brown sugar
3/4t cinnamon
1/4 cup Karo syrup
1 stick (1/2 cup) butter
1/2t baking soda
1t vanilla
3 squares almond bark

Preheat oven to 250 degrees. Place popcorn and chopped pecans in a very large bowl. I usually need to use 2 bowls to make less of a mess when mixing.

Combine brown sugar and cinnamon in a big, microwave safe bowl. Make sure you mix these two ingredients before adding anything else, otherwise it won’t turn out. Also, use a bowl larger than you think you’ll need because the ingredients will bubble up.

Chop butter into chinks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to the microwave and heat for 2 minutes. Remove, stir and microwave for another 2 minutes.
Remove from the microwave and add vanilla and baking soda. Mixture will foam up a little. When combined, pour over popcorn and pecans and stir until it’s evenly coated. Spread popcorn mixture onto a foil-lines jelly roll pan. Place in the oven and bake for 30 minutes, stirring every 10 minutes.

After 30 minutes, take a piece out and let it cool. Sample it. If it’s not crunchy enough, bake for another 5 minutes. When it’s done, give it a final stir and dump in onto clean parchment paper. Using a fork, drizzle the melted almond bark over the popcorn. Don’t use white chocolate chips for this because it melts in your hands too easily. Almond bark or any sort of melting chocolate works best so it stays on the popcorn without getting all over your hands.

When it has all cooked, break it into chunks and enjoy!

*From Our Best Bites

Kids Granola Bar Bites

I think I’ve found a gem here. These are SO good and the kids are crazy for them! I made a batch on Monday, just to try them out, and they were gone by Thursday. Bryce asked for them in his lunch EVERY day and they even asked for them for dessert after dinner! I think I tricked them with the Mini M&Ms. I don’t care, all I know is that they love them, I love them and they’re a healthy snack. Win, win, win!

2 cups rice crispy cereal

2 cups quick oats

1/2 cup chopped almonds (or nut of your choice)

4 T ground flax seed

3 T chia seeds

3 T wheat bran

1 T olive oil (or coconut oil if you have it)

1 t vanilla

1/2 cup honey

1 cup mini marshmallows

1/2 cup peanut butter

1/2 cup Mini M&M’s

In a large saute pan, toast the oats and nuts until fragrant. Then combine them in a large mixing bowl with the rice cereal, flax seed, chia seeds, and wheat bran. Add oil and vanilla and stir until well distributed. 

In a microwave safe bowl, heat the honey for 1 minute 30 seconds. It will be bubbly and hot when it’s done. Remove the hot honey mixture and stir in marshmallows until they melt. If they don’t melt all the way, put them back in for an additional 10-15 seconds. Stir peanut butter into honey/marshmallow mixture until completely combined and smooth. Pour over dry mix and stir until everything is coated evenly. 

Let rest about 5 minutes to cool down and then sprinkle in M&Ms. Gently stir to distribute them.

Using 2 sandwich bags with your hands in them, take small handfuls of the mixture and shape them into balls and them place them on a lined cookie sheet. By the end, the M&Ms might be kind of smash from being warm, but it doesn't matter because they're still good...just smash away! 

Refrigerate or freeze until set. After they’re set, you can put them in a large Ziploc bag or airtight container, but store them in the fridge. Then enjoy the goodness!

*Adapted from reallifedinner.com

My Favorite Snack

I've found my new favorite snack. I've got a HUGE sweet tooth that I'm currently trying to tame:) This is SO beyond delicious to me. I feel like I'm cheating and eating some sort of dessert. I've also found my new favorite yogurt:

I'm not much of a Greek yogurt fan...at all. I tried several and was disappointed by the taste and texture. But this one...YUMM. I love how it has a great taste, has double the protein, AND is still only 80 calories. Love it. I personally prefer the vanilla flavor over anything. I also use this yogurt in my breakfast every morning with some cottage cheese, Fiber One and some strawberries. I'm tellin ya...GOOD! Anyway, back to my favorite snack. If you're a peanut butter fan, you'll absolutely fall in love with this!!!! And you also won't feel so bad because it's packed with protein, fiber, is SUPER filling, but is still only around 200 calories. 

1 small container vanilla Greek yogurt (about 1/2 cup)

1 T peanut butter

1/8 t cinnamon

1 apple cut up

Mix yogurt, peanut butter and cinnamon until smooth. Devour with cut up apples and ENJOY!!!

Homemade Chewy Granola Bars

I was noticing that the kids wanted to eat a granola bar almost every single day. I get freaked out about my kids eating the same thing day after day after day especially when it is store bought and there’s no way of knowing what’s really in it. That’s when I decided to try a homemade granola bar recipe.

I made several batches until I came up with the best in my opinion. I like my granola bars nutty and chewy and sweet. I also like them chock full of fiber:) These are delicious and my kids eat them up. The best part about them is that you can basically make them your own by adding whatever you like. Try them and you’ll love them!

2 cups old fashioned oats

1/2 cup brown sugar

1/2 t salt

1/4 t cinnamon or other spice you like

2 1/2 cups additions such as: dried fruit, seeds nuts, flax seed, bran cereal, puffed rice cereal, crushed pretzels, marshmallows, chocolate chips, etc. My combo is 1/4c flax seed, 1/2 cup bran cereal, 1 cup puffed rice cereal (for good crunch), 1/2 cup toasted almonds (chopped) and 1/2 cup mini chocolate chips.

1/3 cup peanut butter or other nut butter

6 T olive oil (you can use other oils or melted butter)

1/4 cup honey (you can use maple syrup)

1 T water

Preheat oven to 350 degrees. Line a 9x13 baking dish with parchment paper, then lightly grease the paper with non-stick cooking spray. 

Process 1/3 cup of the oats in a blender or food processor until finely ground.

If necessary, chop up dried fruit and nuts. Stir together all dry ingredients. Whisk together oil, honey, peanut butter and water. Mix together the wet and dry ingredients then spread into prepared pan. Press firmly into the corners and edges so the top is even.

Bake for 20-30 minutes, until the sides start to brown. They may feel underdone in the middle, but will firm up as they cool. Let cool in the pan on a cooling rack for at least 20 minutes. Then take them out of the pan using the parchment paper. Let cool completely before cutting.

I got about 14 bars out of one batch. Keep them in an airtight container or wrap them in plastic wrap for an on-the-go treat. Enjoy!

*From honestcooking.com

Rattlesnake Bites

These were a fun, easy option for dinner. You also could whip these up for an appetizer, lunch or a snack. The filling is so scrumptious! I had a lot leftover because I only had 1 tube of the crescent dough, so I just added some Pepperjack cheese and we ate it as a dip for chips. Yum!

1 pound ground beef (I use ground turkey)
1 (4oz) can diced green chilies
1 (80z) package cream cheese, cubed
1/4 t ground cumin
1/4 t chili powder
2-3 tubes refrigerated crescent dough

In a large skillet, cook beef and chilies over medium heat until meat is no longer pink, then drain. Add the cream cheese, cumin and chili powder.

Separate crescent dough into triangles. Place 1 T of beef mixture in the middle of the triangle roll up, pinching it closed so no filling is showing.

Place on an ungreased cookie sheet. Bake at 375 degrees for 11-14 minutes or until golden brown.

*From Taste of Home

No Bake Energy Bites

I like a good, healthy recipe sometimes. And it makes it a lot easier to eat healthy when it’s this good too:) I must say, I thoroughly enjoyed these. It was hard to not eat like 8 at a time. They’re just such a good combo…not too sweet, not too salty, but the right balance for a mid morning or afternoon snack. My kids even love these! Surprisingly they were calling them candy balls and kept asking for more. So if you’re looking for something healthy to snack on to keep in the fridge, try these!

1 cup (dry) oatmeal (I used old-fashioned oats)

1 cup toasted coconut flakes

1/2 cup chocolate chips (any dried fruit or nuts can be substituted)

1/2 cup peanut butter

1/2 cup ground flaxseed

1/3 cup honey

1 tsp. vanilla

Add all ingredients to a medium bowl and stir until completely combined. Let the mixture chill in the fridge for about 1/2 hour. Once chilled, roll into balls of whatever size you like (I chose to do about 1 inch in diameter.) Store in an airtight container in the fridge for up to 1 week.

*From gimmesomeoven.com

Garlicy Oven Fries

I love a good french fry. These were so tender in the middle and crisp on the outside - just what a fry should be. The whole fam loved these. And I'm thinking about just keeping garlic olive oil on hand now...so clever.

8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder

Preheat oven to 440° F. Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute (I actually just combined the oil and garlic in the morning, covered it and let it sit all day). Add the potatoes to the garlic mixture and toss to coat. Place in a 8x8 baking dish. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.

Combine the cornstarch, salt, pepper and garlic powder in a small bowl. Sprinkle over the hot potatoes and toss well to coat.

Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.

Serve with ketchup, mayo or sour cream.

*From purplefoodie.com

Caramel Popcorn

So my computer died. It was a REAL struggle there for about 2 weeks...for me to be out of a computer:) But now I have a back-up of delicious recipes that you're sure to love! I got this recipe from my friend Nettie when we went to a pool party and she broke this gem out. This caramel popcorn is the best I've ever had and positive to create heart attacks, so beware! Perfect caramel popcorn is ooey, gooey, buttery, and ADDICTING!! I promise you won't be disappointed. Just make sure you have A LOT of people to feed it to or you'll eat the whole bowl yourself...seriously. You can't stop eating it. Make it for your next movie night and your guests will think you're the best host in town! Now make it...and then hit the treadmill...

5 regular bags butter popcorn, popped
1 cup butter
1 cup brown sugar
1 cup light corn syrup
1 can sweetened condensed milk

Pour popcorn into a very large bowl or two large bowls. In a saucpan, put butter, brown sugar and corn syrup. Stir until melted and boil about 2 minutes. Add sweetened condensed milk and boil for 3-5 minutes until very smooth and thick. Pour over popcorn and stir until each kernel is evenly coated.

Black Bean Quesadillas

This is the perfect recipe for me. Simple, fast and delicious. I don't know anything more delicious and quick as quesadillas. I just don't make them that often cause they don't seem like a "dinner" meal to me, but by adding the black beans it really beefs them up. These are nutritious and filling and the perfect kid food...so you know the little ankle biters'll be happy! Love, love, love these!!

1 can black beans, drained and rinsed
1/2 cup salsa
5 flour tortillas (use whole wheat for a more nutritious option)
1/2 cup sharp cheddar cheese
1/2 cup pepperjack cheese

In a large bowl mash the black beans. Add salsa. Spread about 1/3 of the mixture onto a tortilla. top with cheese. Place on a hot griddle or skillet. Top with another tortilla. Cook till both sides are golden brown and the cheese is bubbly. Cut and serve with additional salsa and sour cream. Makes 2 whole quesadillas and one half size. (This was perfect for our family because we only have 2 1/2 people to feed...if you have more people in your family, double or even triple the recipe.)

*Adapted from Taste of Home

Sausage Balls

I had these for the first time at Christmas. My brother-in-laws mom makes them every year as a tradition. They are SO GOOD!!! They're incredibly addicting also. If you don't plan on eating the whole pan, just don't even make them. They're the perfect appetizer (or meal at our house:)) They also freeze really well. I made a huge batch and then froze the leftovers for a later treat.

3 cups Bisquick
1 lb Jimmy Dean Regular Sausage (you can use hot if you like)
8 oz sharp cheddar cheese, shredded

Combine Bisquick and sausage until well incorporated. Add cheese. Roll into 1 inch balls. Bake at 375 degrees for 15 minutes. ENJOY!!

Queso

This is hands down the best queso EVER!! I would expect nothing less from The Pioneer Woman. Once you've tried it you can't stop eating it. It's extremely addicting. Definitely make this for your next party!

32 ounces Velveeta cheese (1 whole large loaf)
1 (10 oz) can Rotel
1 pound Jimmy Dean Hot Breakfast pork sausage (I use original cause I'm a wimp:))
7 ounce can diced green chilies
1 whole yellow onion, diced
1 whole jalapeno (I omit this cause once again...I'm a wimp)

Brown meat with onion. Add Rotel, green chilies and cheese over low heat. Stir until well combined and cheese is melted. Add jalapeno if using. ENJOY!!!

*From The Pioneer Woman

Restaurant Style Salsa

I got this from The Pioneer Woman. She's amazing and so I trust all she makes. So naturally, I trusted her salsa recipe...also for the simplicity of less chopping. It's made with all canned tomatoes, which I was VERY skeptical of. When it was done, Justin and I tasted it and...it wasn't that good. I was DEVASTATED!! So I sadly wrapped it up and put it in the fridge in hopes that someone somewhere would eat it so it didn't go to waste. About 5 hours later my mom says, "That salsa you made is absolutely delicious!!" I thought she might be mistaken because I definitely didn't like it. The next day I tried it...DELICIOUS!! I guess it gets better as it sits. I'm not kidding - 200 times better than when I first made it! So my suggestion is to make it the night before you want to eat it. That Pioneer Woman...she knows everything. I am DEFINITELY making this again!

1 (28oz) can whole tomatoes with juice
2 (10oz) cans Rotel tomatoes
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno diced (I omitted this because I'm super wimpy with spicy food - keep in mind that the Rotel has some heat of it's own)
1/2 t salt
1/4 t garlic salt (my addition)
1/4 t sugar
1/4 t cumin
1/2 cup cilantro, chopped
1/2 whole lime juice

Dump everything into a food processor. Pulse until desired consistency is reached. Test for seasonings. DONE!! Refrigerate at least several hours.

*From The Pioneer Woman

Homemade Soft Pretzels

I was browsing for something to make to enjoy on our relaxing Sunday and found these. I've been wanted to make soft pretzels for years now, but was too skeptical of my abilities and didn't want to be let down. These are DIVINE!!! I might have to say that they are BETTER than anything you can buy at the mall!! And surprisingly they were super easy and turned out just as the recipe said they would. I love those kinds of recipes!

1 1/2 cups warm water
1 T sugar
2 t Kosher salt
1 package active dry yeast
4 cups flour (approximately)
1/2 cube butter, melted
vegetable oil
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 T water
Pretzel salt

Combine water, sugar and salt in the bowl of a standing mixer (I used my Kitchen Aid.) Sprinkle yeast on top and stir very slightly. Allow to sit for 5-10 minutes until mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until combined. Change to medium speed and knead until dough is smooth and pulls away from the sides of the bowl (this usually takes several minutes.) Remove dough from the bowl and in a new bowl, oil the sides with vegetable oil. Place dough in the oiled bowl and cover with plastic wrap and put in a warm place for about an hour until the dough has doubled in size.

Preheat oven to 450 degrees. Line 2 cookie sheets with parchment paper and lightly oil them and set aside.

Bring 10 cups of water and baking soda to a rolling boil.

In the meantime, turn the dough onto a lightly oiled surface and divide into 8 equal parts. Roll out each piece into a 24 inch rope. Make a U shape with the rope, holding the ends of the rope, cross them over each other and press them into the bottom of the U shape in order to make the shape of a pretzel.

Place pretzels into boiling water, one at a time, for 30 seconds each. Remove them from the water with a large, flat spatula. Place on parchment paper and oil lined cookie sheet. Brush each top with egg yolk and water and then sprinkle with salt, cinnamon and sugar, or any other topping you like. Bake until dark, golden brown in color, about 12 minutes. Transfer to cooling rack.

*When I let any yeast dough rise, I usually turn my oven on to the lowest setting and wait until it gets to about 110 degrees and then shut it off. Then I put my dough in there, usually covered with plastic wrap, and it rises perfectly EVERY time. I don't know about you guys...but it took me a while to figure out how not to completely butcher yeast recipes!

*Adapted from The Food Network

Quick Potato Chips

Surprisingly, these are DELICIOUS! They are SO light and crisp and are in my opinion better than acual greasy potato chips. They are very comparable to kettle chips. Just try them because they are SOOOO easy!!!



3 medium red potatoes

Olive oil

Any seasonings you like: salt, vinegar, chili powder, seasoned salt, garlic salt, onion salt, cumin, curry powder...ANYTHING you like on chips!



Layer three paper towels on a microwave safe plate. Scrub potatoes and cut SUPER thin...as thin as you can. If you have a mandolin, it would be the best, but I didn't use one and was able to get them pretty thin. Brush both sides with olive oil and the seasoning of your choice. Arrange on prepared plate not overlapping.



Microwave on high for 3 minutes, turn and microwave 2-3 minutes longer or until chips are crisp and brittle. Repeat with remaining potatoes. Let sit for 1 mintue. Store in airtight container.

Baked Creamy Chicken Taquitos

1 (8oz) cream cheese
1/4 C salsa
1 t chili powder
1/2 t minced onion
1/4 t granulated garlic
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn tortillas
salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add salsa, chili powder, minced onion and granulated garlic. Stir to combine and then add green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.Then roll it up as tight as you can. Place seam side down on the baking sheet. You can also secure with toothpicks if necessary.

Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some salt on top.Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes about 20+ taquitos.

*These are my new Go-To Appetizer!!! I could just eat the filling by the spoonfull! They are SOOO GOOD and are healthier because they aren't deep-fried. They are so crisp and delicious! You MUST try these! You won't be disappoined. I am even going to serve these for dinner! To make things easier, I used canned chicken. I was a little skeptical at first but they were AMAZING! I would definitely recommend that.

*Adapted from Our Best Bites - go there for better pictures.

Chocolate Peanut Butter Popcorn

1 c light corn syrup
1 c sugar
1 c creamy peanut butter
1 t vanilla
10-12 c popped popcorn
1-2 c mini marshmallows
1 (12 oz) bag milk chocolate chips
1 T oil

In a saucepan, bring corn syrup and sugar to a boil, stirring constantly. Boil for 3-4 minutes until mixture becomes clear. Add peanut butter and stir until well combined. Remove from heat and add vanilla. Toss marshmallows with popcorn. Pour peanut butter mixture over popped popcorn and stir until popcorn is well covered. Spread a thin layer on a wax paper lined cookie sheet (we had to use 2.) In another saucepan, melt chocolate chips and oil together until smooth. Drizzle over peanut butter popcorn. We made this the night before and it was TO DIE FOR!!! Try it...it's just too easy.