Biscoff No-Bake Cookies

If you have not tried Biscoff spread, you are missing out. You use to only be able to get Biscoff cookies on Delta flights; however, those are now being sold in stores as well. It is a definite must for your next shopping list. The spread is made from the cookies and just seems to melt in your mouth. These cookies have the same effect and are guaranteed please. Be careful though, you won’t be able to stop eating them once you start.




Biscoff No-Bake Cookies

Prep Time: 5 minutes

Cook Time: 10 minutes

Biscoff No-Bake Cookies

Ingredients

Instructions

  1. Melt butter in a medium pan. Add milk and sugar, and bring to a boil.
  2. Boil for 2 minutes, stirring consistently.
  3. Remove from heat, and stir in vanilla and Biscoff spread.
  4. After thoroughly mixed, add oats.
  5. Scoop mixture in desired size onto wax paper and allow to cool.
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Black Bean Turkey Quesadilla

Quesadillas are delicious. There is no denying that. One of the best things about them is that they are very easy to customize for each member of the family. It does not take much to make a little something extra to spice it up for one member of the family while keeping it pretty bland for another. They can also be great for disguising protein for kids who do not otherwise like to eat meat. In this variation, if they don’t like the turkey and end up picking it out, they are still getting protein from the beans. One cup of black beans has about 15 grams of protein! One cup of cheese has about 31 grams of protein. So sit back and count this as a win, no matter what they pick out of it.




Black Bean Turkey Quesadilla

Prep Time: 10 minutes

Cook Time: 15 minutes

Black Bean Turkey Quesadilla

Ingredients

  • 1-2 cups of shredded Monterey Jack cheese
  • 1-2 cups of shredded turkey
  • 1 can of black beans
  • 1 packet of taco seasoning
  • 1/4 cup of water
  • butter
  • tortillas
  • green onions, chopped (optional)

Instructions

  1. Shred cheese and turkey and set aside.
  2. In a medium saucepan, combine black beans, taco seasoning, and water. Heat to a boil and cook to desired thickness. My suggestion is to go thicker than you might normally since they will be added to a quesadilla and could make the tortilla mushy.
  3. Melt butter in medium skillet.Assemble quesadilla (desired amounts of cheese, turkey, and black beans) and cook until brown on each side in skillet.

Notes

Amounts will depend on the number of people you are feeding

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Apple Salad

This was my grandmother’s recipe and a dish that I would look forward to her making each time I visited. I’m sure she got tired of my asking, but still she would make it for me on those special occasions. She made this recipe so many times that it was in her head and she would be able to tell by taste when it was perfect–which gave me anxiety in trying to replicate it. It turns out though that it was pretty easy to do, and I got the taste as close to my childhood memories as I could.



Apple Salad

Apple Salad

Ingredients

  • 2 cups Cool Whip
  • 1 cup Miracle Whip
  • 2 cups Grapes, halved
  • 3 medium apples, cut into small cubes
  • Mini marshmallows
  • Pecans (optional)

Instructions

  1. In a medium mixing bowl, whip together the Cool Whip and Miracle Whip.
  2. Mix in grapes, apples, mini marshmallows, and pecans. The amounts of each are dependent on preference. I enjoy a lot of grapes in the salad.
  3. Chill in fridge for an hour before serving.
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Cauliflower Tater Tots

On a quest to get your child to eat more veggies? Getting tired of the same old Meatless Monday meal? Give these a try. Trust me, you will not be disappointed and neither will your kids. Typically I need to pull out all the stops just to get my oldest to choke down a pea, but she ate these happily. After all, they are tater tots! Minus the tater anyway.



Cauliflower Tater Tots

Cauliflower Tater Tots

Ingredients

  • 1 lb of cauliflower (I used frozen to save time)
  • 1/2 cup onion, chopped
  • 1/2 cup red pepper
  • 1 egg
  • 1/2 cup shredded cheese
  • 1/4 cup Parmesan cheese
  • 1/2 cup bread crumbs
  • 1/4 cup parsley

Instructions

  1. Preheat oven to 375.
  2. Cut cauliflower, red pepper, and onion into manageable chunks. Place in food processor and blend.
  3. Put mixture into a medium-size mixing bowl and add cheese, Parmesan cheese, egg, breadcrumbs, and parsley. Stir until all ingredients are combined.
  4. Form into ovals. Place on baking sheet and bake for approximately 20 minutes.
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Cayenne and Garlic Scalloped Potatoes

Since Maddie has begun eating food, I’ve noticed a difference between what she will eat and what Riley likes. Riley, not much into the details of things, is very happy with plain butter noodles. Maddie, on the other hand, shoves away plain noodles in disapproval. She requires a dish with much more flavor. How is a mom to keep up? This weekend I experimented with kicking up my traditional scalloped potatoes with some cayenne and garlic, and with a large casserole dish, it was easy to keep one half plain and the other flavorful. Two happy kids. One mealtime victory.




Cayenne and Garlic Scalloped Potatoes

Prep Time: 10 minutes

Cook Time: 40 minutes

Cayenne and Garlic Scalloped Potatoes

Ingredients

  • 4 cups of thinly sliced potatoes (about 4 medium potatoes)
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 1/2 cups milk
  • 1 tsp salt
  • 1-2 tsp cayenne
  • 1 tsp minced garlic
  • 1 1/2 cups grated cheddar cheese
  • Paprika

Instructions

  1. Cut potatoes into thin slices.
  2. Melt butter in a small saucepan. While whisking, slowly add flour. Continue to whisk and add milk slowly.
  3. Cook sauce on low until smooth and boiling. Continue to whisk occasionally.
  4. Remove the roux from heat and add in 1 cup cheese, cayenne, and garlic.
  5. Grease a 9x9 baking dish and add half of the potatoes.
  6. Pour half of the cheese sauce over the first layer then add a second layer of potatoes and remaining cheese sauce.
  7. Sprinkle remaining cheese on top, and sprinkle with paprika for color.
  8. Bake at 350 degrees uncovered for 40 minutes to an hour depending on the size of dish you used. My first try making this I my 9x9 pan was dirty, so I used a 9x13 pan, and it only took 30 minutes to cook. So, if you are pressed for time, try a bigger pan!
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Cayenne and Garlic scalloped potatoes